Professional Baking

Front Cover
John Wiley & Sons, Mar 3, 2008 - Cooking - 770 pages
9 Reviews
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
  

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LibraryThing Review

User Review  - aoibhealfae - LibraryThing

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread ... Read full review

Review: Professional Baking

User Review  - Syahira Sharif - Goodreads

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread ... Read full review

Contents

Chapter
3
Baking and Pastry Careers
9
Chapter
15
Chapter
19
Chapter
26
Food Safety and Sanitation
31
Chapter
41
Pans Containers and Molds
47
Sacristains 335 Gâteau StHonoré
367
Creole Délices
373
Chapter
379
Crisp Baked Meringues 347
398
Yellow Chiffon Cake
406
Ladyfinger Sponge
412
Marronier Chestnut Cake Petits Fours
418
Chapter
421

Chapter
55
Other Flours Meals and Starches
64
Fats
70
Eggs
79
Gelling Agents
86
Salt Spices and Flavorings
94
Mixing and Gluten Development
101
After Baking
107
Yeast Dough Production
113
Types of DoughMaking Processes
121
Appendix
123
Chapter
129
Autolyse
136
Introduction to Handcrafted Breads
142
SoftCrusted Bread and Rye Bread Formulas
148
Recipes in blue type were developed and tested by French Rye
160
Hard Rolls 143 Vienna Bread 143 Italian Bread 144 Herb Focaccia Sponge Method
167
Makeup Techniques
171
Chapter
187
Baguette Fougasse 146 Rich Yeast Doughs
188
Rolledin Dough Formulas
194
Makeup Techniques
205
Chapter
217
Cinnamon Raisin Filling 202 Pecan Maple Filling 203 Cheese Filling 203 Hazelnut Filling 203 Poppy Seed Filling 204 Chocolate Filling 204 Honey ...
222
Chapter
235
Buttermilk Biscuits 222 Cheese Biscuits 222 Currant Biscuits 222 Herb Biscuits 222 BiscuitsII 222 PlainMuffins 223 Raisin Spice Muffins 223 Bluebe...
238
Fritters
241
PancakesandWaffles
249
Corn Bread Muffins or Sticks 225
257
Chapter
259
Banana Bread 228 Coffee Rum Syrup
263
Chapter 11
270
Lime or Lemon Chiboust
274
Caramel Sauce
280
Flaky Pie Dough
289
Fillings
294
Apple Pie Filling Canned Fruit
298
Pumpkin Pie Filling
304
Strawberry Chiffon Pie Filling
310
Pie Faults and Their Causes
314
Chapter 14
317
Puff Pastry
321
Classic Puff Pastry Pâte Feuilletée Classique
324
Éclair Paste
335
Strudel and Phyllo
341
Baked Meringues
347
Chapter
355
Baked Apple Dumplings 330 Chocolate Banana Tart
361
French Buttercream
425
Flat Icing
431
Chapter 18
449
Planning and Assembling Specialty Cakes
450
Procedures for Popular Cakes
457
Black Forest Torte
458
Chocolate Ganache Torte
464
Russian Cake
470
Almond Swiss Rolls
476
Chapter
483
Panning Baking and Cooling
490
Oatmeal Raisin Cookies
493
Nut Cookies
499
Pistachio Macaroons
505
Chapter
519
Fruit Bavarian
535
Nougatine Cream
542
ChocolateIndulgence
548
Frozen Desserts 552 3
553
Vanilla Ice Cream
558
Coconut Sorbet
564
Frozen Mousse I Meringue Base
570
Chapter 4
577
Fruit Desserts
586
Poached FruitFruit Compote
587
Dessert Presentation
605
Examples of Dessert Presentations
611
Peaches in Wine 587 Poached Apricots Plums or Nectarines 587 Poached Cherries 587 Poached Dried Fruit 587 Tropical Fruit Compote 587 Fresh F...
617
with Coconut Ice Cream
628
Passion Fruit Charlotte
634
Chapter
637
Molding Chocolate 642 Chocolate Decorations
643
Chocolate Truffles and Confections
649
Dark Chocolate Truffles
651
Chapter
657
Sugar Techniques
671
Poured Sugar
678
Hard Candies
686
Chapter
693
LargeQuantity Measurements
718
516
740
Metric Conversion Factors
743
Glossary
749
Bibliography
757
Cream Horns 329
761
Subject Index
765
Copyright

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About the author (2008)

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking at Home, all published by Wiley. A graduate of the Culinary Institute of America,he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

Bibliographic information