Professional Baking Download Ebook PDF Epub Online

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2016-09-13
Page : 800
Category : Cooking
ISBN 13 : 1119148448
Description :


Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.


Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2008-03-03
Page : 770
Category : Cooking
ISBN 13 : 0471783498
Description :


Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.


Author : Wayne Gisslen
Publisher : Wiley
Release : 2004-05-03
Page : 160
Category : Cooking
ISBN 13 : 9780471477815
Description :


One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.


Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2016-08-01
Page : 112
Category : Cooking
ISBN 13 : 1119148480
Description :


This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.


Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2013-09-30
Page :
Category : Cooking
ISBN 13 : 1118779029
Description :



Author : Gail Sokol
Publisher : Delmar Pub
Release : 2006-02
Page : 191
Category : Cooking
ISBN 13 : 9781418019723
Description :


The student workbook is design to help the user retain key chapter content. Included within this resource are chapter objective questions, key term definition queries, multiple choice, fill in the blank and true or false problems.


Author : NRA Educational Foundation Staff
Gisslen
Publisher : Wiley
Release : 2000-10-10
Page : 300
Category :
ISBN 13 : 9780471442189
Description :



Author : Wayne Gisslen
Publisher : Wiley
Release : 2016-10-31
Page :
Category : Cooking
ISBN 13 : 9781119373179
Description :


NOTE: This product is a set. Professional Baking, 7th Edition and method cards are included. Gisslen's Professional Baking, 7th Edition continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.


Author : Hans Welker
The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2016-03-07
Page : 416
Category : Cooking
ISBN 13 : 1118435877
Description :


Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.


Author : Erin Jeanne McDowell
Publisher : Houghton Mifflin Harcourt
Release : 2017-10-24
Page : 384
Category : Cooking
ISBN 13 : 0544791444
Description :


Top food stylist and Food52’s popular baking columnist shares her baking secrets. When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.


Author : Glenn Rinsky
Laura Halpin Rinsky
Publisher : John Wiley & Sons
Release : 2008-02-28
Page : 384
Category : Cooking
ISBN 13 : 0470009551
Description :


With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.


Author : Wayne Gisslen
Publisher : Wiley
Release : 1992-07-24
Page : 672
Category : Cooking
ISBN 13 : 9780471836834
Description :


Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.


Author : Paula I. Figoni
Publisher : John Wiley & Sons
Release : 2010-11-22
Page : 528
Category : Cooking
ISBN 13 : 0470392673
Description :


The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.


Author : Wayne Gisslen
Publisher : Wiley
Release : 1999-10-13
Page : 896
Category : Cooking
ISBN 13 : 9780471382782
Description :



Author : Wayne Gisslen
Publisher : Wiley
Release : 2012-08-31
Page :
Category : Cooking
ISBN 13 : 9781118539897
Description :



Author : Wayne Gisslen
Publisher : Wiley
Release : 2000-10-24
Page : 96
Category : Cooking
ISBN 13 : 9780471413028
Description :


The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.


Author : Michel Suas
Publisher : Cengage Learning
Release : 2012-07-24
Page : 1056
Category : Business & Economics
ISBN 13 : 1133714900
Description :


Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.


Author : Wayne Gisslen
Publisher : Wiley
Release : 2004-03-18
Page : 168
Category : Cooking
ISBN 13 : 9780471477778
Description :


The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.


Author : Wayne Gisslen
Publisher : Wiley
Release : 2008-03-03
Page : 770
Category : Cooking
ISBN 13 : 9780470316528
Description :


Professional Baking by Wayne Gisslen is worth the money becausethis helped me to form the foundation of my knowledge on thesubject. " Amazon.com review Professional Baking is the most widely used textbook for theintroductory baking course. Its comprehensiveness is unmatched inthe market and its clear and technically accurate content providereaders with the base of knowledge that they need to further theirskills. This new edition continues to provide comprehensive coverage of thebasics (bread making and cake mixing) and provides enhancedcoverage of higher level techniques (pastry, chocolate, sugarwork), which are becoming increasingly common in the introductorycourse.


Author : Gisslen
Publisher :
Release : 2012-01-20
Page : 12
Category :
ISBN 13 : 9781118233672
Description :