Professional Baking

Professional Baking
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 800
Release: 2016-09-13
ISBN 10: 1119148448
ISBN 13: 9781119148449
Language: EN, FR, DE, ES & NL

Professional Baking Book Review:

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

Professional Baking Student Workbook

Professional Baking  Student Workbook
Author: Wayne Gisslen
Publsiher: Wiley
Total Pages: 160
Release: 2004-05-03
ISBN 10: 9780471477815
ISBN 13: 0471477818
Language: EN, FR, DE, ES & NL

Professional Baking Student Workbook Book Review:

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Professional Baking

Professional Baking
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 770
Release: 2008-03-03
ISBN 10: 0471783498
ISBN 13: 9780471783497
Language: EN, FR, DE, ES & NL

Professional Baking Book Review:

Provides 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.

On Cooking

On Cooking
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publsiher: Prentice Hall
Total Pages: 1224
Release: 2014-01-22
ISBN 10: 9780133458558
ISBN 13: 0133458555
Language: EN, FR, DE, ES & NL

On Cooking Book Review:

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. ¿ Teaching and Learning Experience: ¿ The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts ¿ This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Professional Bread Baking

Professional Bread Baking
Author: Hans Welker,The Culinary Institute of America (CIA),Lee Ann Adams
Publsiher: John Wiley & Sons
Total Pages: 416
Release: 2016-03-07
ISBN 10: 1118435877
ISBN 13: 9781118435878
Language: EN, FR, DE, ES & NL

Professional Bread Baking Book Review:

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

About Professional Baking

About Professional Baking
Author: Gail Sokol
Publsiher: Delmar Pub
Total Pages: 191
Release: 2006-02
ISBN 10: 9781418019723
ISBN 13: 1418019720
Language: EN, FR, DE, ES & NL

About Professional Baking Book Review:

The student workbook is design to help the user retain key chapter content. Included within this resource are chapter objective questions, key term definition queries, multiple choice, fill in the blank and true or false problems.

Baker Bettie s Better Baking Book

Baker Bettie   s Better Baking Book
Author: Kristin Hoffman
Publsiher: Mango Media Inc.
Total Pages: 173
Release: 2021-11-16
ISBN 10: 1642506591
ISBN 13: 9781642506594
Language: EN, FR, DE, ES & NL

Baker Bettie s Better Baking Book Book Review:

Build Your Baking Confidence with Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.” ―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or just not sure how it works? This cookbook is your new go-to baking book. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. With Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book lays a foundation of basic baking skills and master recipes that are sure to boost your baking confidence. Learn top tips from a professional chef. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking school guide. This baking cookbook goes beyond the recipe by teaching the science behind baking. From measurements, techniques, step-by-step processes, to how to use base recipes to create endless baked goods that make you drool. This book ensures that you are able to tackle any baking recipe with confidence! In this baking book, learn more about: • The science of baking • Foundational baking techniques and mixing methods • How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like The Baking Bible; Bake From Scratch; or Bigger, Bolder Baking, you’ll love Baker Bettie’s Better Baking Book!

The Professional Pastry Chef

The Professional Pastry Chef
Author: Bo Friberg
Publsiher: John Wiley & Sons
Total Pages: 1040
Release: 2002-03-05
ISBN 10: 0471359254
ISBN 13: 9780471359258
Language: EN, FR, DE, ES & NL

The Professional Pastry Chef Book Review:

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

How Baking Works

How Baking Works
Author: Paula I. Figoni
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2010-11-09
ISBN 10: 0470392673
ISBN 13: 9780470392676
Language: EN, FR, DE, ES & NL

How Baking Works Book Review:

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Professional Baking

Professional Baking
Author: NRA Educational Foundation Staff,Gisslen
Publsiher: Wiley
Total Pages: 300
Release: 2000-10-10
ISBN 10: 9780471442189
ISBN 13: 0471442186
Language: EN, FR, DE, ES & NL

Professional Baking Book Review:

The Fearless Baker

The Fearless Baker
Author: Erin Jeanne McDowell
Publsiher: HarperCollins
Total Pages: 384
Release: 2017-10-24
ISBN 10: 0544791444
ISBN 13: 9780544791442
Language: EN, FR, DE, ES & NL

The Fearless Baker Book Review:

Top food stylist and Food52’s popular baking columnist shares her baking secrets. When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.

Professional Baking 7th Edition

Professional Baking  7th Edition
Author: Wayne Gisslen
Publsiher: Wiley Global Education
Total Pages: 792
Release: 2016-04-06
ISBN 10: 1119195373
ISBN 13: 9781119195375
Language: EN, FR, DE, ES & NL

Professional Baking 7th Edition Book Review:

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

Baking and Pastry

Baking and Pastry
Author: CIA,Culinary Institute of America (CIA) Staff,The Culinary Institute of America
Publsiher: Unknown
Total Pages: 244
Release: 2009-01-20
ISBN 10: 9780470258699
ISBN 13: 0470258691
Language: EN, FR, DE, ES & NL

Baking and Pastry Book Review:

Student Study Guide to accompany Professional Baking

Student Study Guide to accompany Professional Baking
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 112
Release: 2016-08-01
ISBN 10: 1119148480
ISBN 13: 9781119148487
Language: EN, FR, DE, ES & NL

Student Study Guide to accompany Professional Baking Book Review:

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th 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 title 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. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.

The Pastry Chef s Companion

The Pastry Chef s Companion
Author: Glenn Rinsky,Laura Halpin Rinsky
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2008-02-28
ISBN 10: 0470009551
ISBN 13: 9780470009550
Language: EN, FR, DE, ES & NL

The Pastry Chef s Companion Book Review:

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

All Access Pack for Professional Baking 6th Edition Set

All Access Pack for Professional Baking 6th Edition Set
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 135
Release: 2013-09-30
ISBN 10: 1118779029
ISBN 13: 9781118779026
Language: EN, FR, DE, ES & NL

All Access Pack for Professional Baking 6th Edition Set Book Review:

Advanced Bread and Pastry

Advanced Bread and Pastry
Author: Michel Suas
Publsiher: Cengage Learning
Total Pages: 1056
Release: 2012-07-24
ISBN 10: 1133714900
ISBN 13: 9781133714903
Language: EN, FR, DE, ES & NL

Advanced Bread and Pastry Book Review:

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Advanced Professional Cooking College Edition

Advanced Professional Cooking  College Edition
Author: Wayne Gisslen
Publsiher: Wiley
Total Pages: 672
Release: 1992-07-24
ISBN 10: 9780471836834
ISBN 13: 0471836834
Language: EN, FR, DE, ES & NL

Advanced Professional Cooking College Edition Book Review:

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

About Professional Baking

About Professional Baking
Author: Gail Sokol
Publsiher: Delmar Pub
Total Pages: 601
Release: 2006
ISBN 10: 9781401849221
ISBN 13: 1401849229
Language: EN, FR, DE, ES & NL

About Professional Baking Book Review:

About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student.

The Vanilla Bean Baking Book

The Vanilla Bean Baking Book
Author: Sarah Kieffer
Publsiher: Penguin
Total Pages: 356
Release: 2016-11-08
ISBN 10: 0143194275
ISBN 13: 9780143194279
Language: EN, FR, DE, ES & NL

The Vanilla Bean Baking Book Book Review:

Sarah Kieffer knows that you don’t have to be a professional baker in order to bake up delicious treats. Though she started out baking professionally in coffee shops and bakeries, preparing baked goods at home for family and friends is what she loves best—and home-baked treats can be part of your everyday, too. In The Vanilla Bean Baking Book, she shares 100 delicious tried-and-true recipes, ranging from everyday favorites like Chocolate Chip Cookies and Blueberry Muffins to re-invented classics, like Pear-Apple Hard Cider Pie and Vanilla Cupcakes with Brown Butter Buttercream. Sarah simplifies the processes behind seemingly complicated recipes, so baking up a beautiful Braided Chocolate Swirl Bread for a cozy Sunday breakfast or a batch of decadent Triple Chocolate Cupcakes for a weeknight celebration can become a part of your everyday baking routine. Filled with charming storytelling, dreamy photos, and the tips and tricks you need to build the ultimate baker’s pantry, The Vanilla Bean Baking Book is filled with recipes for irresistible treats that will delight and inspire.