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The professional bakeshop : tools, techniques, and formulas for the professional baker / by Wayne Gisslen and photography by J. Gerard Smit
By: Gisslen, Wayne.
Material type:
TextPublisher: Hoboken, N.J. : Wiley, ©2013.Description: 576 p.ISBN: 9781118314104.Subject(s): FOOD SCIENCE | BAKING | FOOD PRESENTATIONDDC classification: 641.71
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | Reference | 641.71 GIS (Browse shelf(Opens below)) | Not For Loan | 17921 |
Contents: 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.
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