Professional baking /
Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau.
- Fifth edition.
- xxx, 770 pages : illustrations (chiefly colour) ; 29 cm
Includes bibliographical references (page 757) and index.
The baking profession -- Basic professional skills: bakeshop math and sanitation -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeast doughs -- Understanding artisan breads -- Lean yeast doughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes, and waffles -- Basic syrups, creams, and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Specialty cakes, gateaux, and torten -- Cookies -- Custards, puddings, mousses, and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, nougatine, and pastillage -- Sugar techniques -- Baking for special diets -- Large-quantity measurements -- Metric conversion factors -- Decimal equivalents of common fractions -- Approximate volume equivalents of dry foods -- Temperature calculations for yeast doughs -- Eggs and safety -- Glossary.
"The timeless professional baking reference--revised and updated ; ; This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking. ; ; "Classic."--Food & Wine ; ; Wayne Gisslen (Long Lake, MN) is the IACP Cookbook Award-winning author of the bestselling series of culinary books that includes Professional Cooking (978-0471-66376-8), Professional Baking (978-0471-46426-6), and Essentials of Professional Cooking (978-0471-20202-8). A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts."--Publisher description.