Professional Baking, Third Edition College and NRAEF Workbook Package
Author: Wayne Gisslen
Publisher: Wiley
Published: 2000-10-24
Total Pages: 0
ISBN-13: 9780471442394
DOWNLOAD EBOOKRead and Download eBook Full
Author: Wayne Gisslen
Publisher: Wiley
Published: 2000-10-24
Total Pages: 0
ISBN-13: 9780471442394
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 1999-10-13
Total Pages: 0
ISBN-13: 9780471442387
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2008-03-03
Total Pages: 804
ISBN-13: 0471783498
DOWNLOAD EBOOKProvides 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
Published: 1994-12-12
Total Pages: 0
ISBN-13: 9780471593003
DOWNLOAD EBOOKFor peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2011-01-20
Total Pages:
ISBN-13: 9781118083291
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2016-10-24
Total Pages: 1444
ISBN-13: 9781119370628
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2010-12-28
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2021-11-23
Total Pages: 114
ISBN-13: 1119781132
DOWNLOAD EBOOKA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. The new edition includes: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination STUDENT STUDY GUIDE The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review
Author: Gisslen
Publisher:
Published: 2002-02-01
Total Pages: 1160
ISBN-13: 9780471263364
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 1993-12-06
Total Pages: 0
ISBN-13: 9780471039990
DOWNLOAD EBOOKUpdated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.