Professional Baking

Front Cover
John Wiley & Sons, Jan 17, 2012 - Cooking - 800 pages
9 Reviews
Gisslen's 6th 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 text 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.
 

What people are saying - Write a review

User ratings

5 stars
7
4 stars
1
3 stars
1
2 stars
0
1 star
0

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

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

Contents

APPENDIX1
22
3
41
4
55
APPENDIX 4
78
5
95
6
105
Recipe Contents
117
APPENDIX 5
122
Milk and ButterSponge
408
Almond Chocolate Sponge
414
Assembling and Decorating Cakes
419
Fondant
421
CocoaFudgeIcing
427
FruitGlaçage
433
Assembling and Icing Simple Cakes
434
Specialty Cakes
449

7
125
Hard Rolls
142
White Pan Bread
148
BasicYeastStarterBiga
154
French Rye
160
9
185
Panettone
191
Danish Pastry
197
Chocolate Filling
202
Quick Breads
215
PlainMuffins
221
Plum Cake
227
Doughnuts Fritters
233
Fritters
239
Pancakes and Waffles
246
12
255
CrèmeChantilly
261
Pastry Cream Crème Pâtissière
267
VanillaCrème Diplomat
270
MelbaSauce
276
14
283
Apple Pie Filling Canned Fruit
296
Pastry Basics
315
Classic PuffPastry Pâte Feuilletée Classique
322
Napoleons
328
Conversations
332
Éclair Paste
333
Pralines
338
Strudeland Phyllo
339
Baklava
344
Baked Meringues
345
MeringueGlacée
350
15
353
Fresh FruitTart
356
WalnutTart
362
Cake Mixing and Baking
377
Cake Mixing and Baking
384
Cake Formula Balance
389
Altitude Adjustments
395
YellowButterCake
396
WhiteCake
402
Procedures for Popular Specialty Cakes
457
BlackForestTorte
458
ChocolateGanacheTorte
464
Russian Cake
470
Almond Swiss Rolls
476
Cookies
483
OatmealRaisin Cookies
493
DoubleChocolateMacadamiaChunkCookies
496
ButterTeaCookies
502
ParisianMacaronsII
508
Cream Cheese Brownies
514
Custards Puddings
519
BlancmangeEnglishStyle
521
Bavarians and Mousses
533
ChocolateTerrine
547
Soufflés
549
Frozen Desserts
553
Sorbet
560
BasicBombeMixtureI
567
Fruit Desserts
575
Fruit Desserts
584
Poached FruitFruitCompote
586
Strawberries Romanoff
592
Strawberry Marmalade
598
Dessert Presentation
605
Dessert Presentation
606
Chocolate Crémeux and Raspberries
615
Chocolate
633
Marzipan Pastillage and Nougatine
655
Marzipan Pastillage and Nougatine
657
Nougatine
666
Sugar Techniques
669
Sugar Techniques
674
AppleFilled Brioche with Berries 617 Chilled Summer Fruit Soup with Strawberry Sorbet 618 Toffee
686
Baking for Special Diets
691
Trio of Fruit Sorbets 623 Apple Fritters with Mascarpone Sorbet 624
692
LowFatApple Honey Muffins
705
Chocolate GlutenFree Chocolate Chip Cookies
711
Rocher with Almonds 650
740
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information