Gisslen, Wayne,  1946- <br/><br/>
The professional bakeshop :  tools, techniques, and formulas for the professional baker / 
Wayne Gisslen ; photography by J. Gerard Smith. 
 - 576 pages :  colour illustrations ;  29 cm 
<br/><br/> Abridged ed. of: Professional baking / by Wayne Gisslen, 5th ed., 2009. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction to professional baking -- Fundamentals of baking -- Fundamentals of yeast dough and artisan bread -- Yeast dough formulas -- Quick breads and fried items -- Syrups, creams, sauces, and fruit preparations -- Pies and baked fruit desserts -- Pastries and tarts -- Cake basics -- Advanced and specialty cakes -- Cookies -- Custards, puddings, and frozen desserts -- Advanced techniques -- Plating and presentation. 
<br/><br/><label>ISBN: </label>1118314107 9781118314104 
<br/><br/><label>LCCN: </label>2012007157 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.<br/>Food presentation.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks
<br/><br/><label>LC Class. No.: </label>TX763  / .G47 2013 
<br/><br/><label>Dewey Class. No.: </label>641.71