Professional Baking by Wayne Gisslen
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Professional Baking
Summary
Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts.
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Professional Baking Summary
Table of Contents
Basic Principles; Ingredients; Understanding Yeast Doughs; Yeast Dough Formulas and Techniques; Quick Breads; Doughnuts, Fritters, Pancakes and Waffles; Basic Syrups, Creams, Icings and Sauces; Pastries; Pies; Cake Mixing and Baking; Assembling and Decorating Cakes; Cookies; Custard, Puddings, Mousses and Frozen Desserts; Fruit Desserts and Dessert Preparation; Decorative Work and Display Pieces.
Additional information
CIN0471595098G
9780471595090
0471595098
Professional Baking by Wayne Gisslen
Used - Good
Hardback
John Wiley and Sons Ltd
19931206
400
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us