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Informationen zum Autor 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. Klappentext "Classic."-Food & Wine MagazineThe timeless professional baking reference-revised and updatedCovering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, Fifth Edition is your essential guide to baking and pastry today. A mainstay on the shelves of serious bakers everywhere, this tested reference showcases the talents of IACP award-winning author Wayne Gisslen in one comprehensive volume.New features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 color photographs illustrating ingredients, step-by-step techniques, and finished dishes. A clear style, engaging presentation, and high level of detail provide you with a full understanding of how to create truly masterful baked goods. Zusammenfassung "Classic."-Food & Wine MagazineThe timeless professional baking reference-revised and updatedCovering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, Fifth Edition is your essential guide to baking and pastry today. A mainstay on the shelves of serious bakers everywhere, this tested reference showcases the talents of IACP award-winning author Wayne Gisslen in one comprehensive volume.New features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 color photographs illustrating ingredients, step-by-step techniques, and finished dishes. A clear style, engaging presentation, and high level of detail provide you with a full understanding of how to create truly masterful baked goods. Inhaltsverzeichnis Recipe Contents.About Le Cordon Bleu.Foreword.Preface.Chapter 1. The Baking Profession.Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation.Chapter 3. Baking and Pastry Equipment.Chapter 4. Ingredients.Chapter 5. Basic Baking Principles.Chapter 6. Understanding Yeast Doughs.Chapter 7. Understanding Artisan Breads.Chapter 8. Lean Yeast Doughs.Chapter 9. Rich Yeast Doughs.Chapter 10. Quick Breads.Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles.Chapter 12. Basic Syrups, Creams, and Sauces.Chapter 13. Pies.Chapter 14. Pastry Basics.Chapter 15. Tarts and Special Pastries.Chapter 16. Cake Mixing and Baking.Chapter 17. Assembling and Decorating Cakes.Chapter 18. Specialty Cakes, Gâteaux, and Torten.Chapter 19. Cookies.Chapter 20. Custards Puddings, Mousses, and Soufflés.Chapter 21. Frozen Desserts.Chapter 22. Fruit Desserts.Chapter 3. Dessert Presentation.Chapter 24. Chocolate.Chapter 25. Marzipan, Nouogatine, and Pastillage.Chapter 26. Sugar Techniques.Chapter 27. Baking for Special Diets.Appendix 1. Large-Quantity Measurements.Appendix 2. Metric Conversion Factors.Appendix 3. Decimal Equivalents of Common Fractions.Appendix 4. Approximate Volume Equivalents of Common Fractions.Appendix 4. Approximate Volume Equivalents of Dry Foods.Appendix 5. Temperature Calculations for Yeast Doughs.Appendix 6. Eggs and Safety.Glossary.Bibliography.Recipe Index.Subject Index....
