". . . "Professional Baking"" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .
by Raymond SokolovFrom the Publisher:
The complete guide to the practice of professional baking and pastry Wayne Gisslen's Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including: 250 new recipes including 175 from the prize-winning pastry chefs of Le Cordon Bleu Seven additional chapters covering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work Superb photographs and design 350 inspiring color photographs of techniques and finished dishes, and a bright, easy-to-use new format Visit the book's companion Web site at www wiley.com/probaking
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Descripción Wiley, 2000. Hardcover. Estado de conservación: New. 4. Nº de ref. de la librería DADAX0471346462
Descripción Wiley, 2000. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0471346462
Descripción Wiley, 2000. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110471346462
Descripción Wiley, 2000. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Basic Principles.Ingredients.Understanding Yeast Doughs.Lean Doughs: Yeast Dough Formulas and Techniques.Rich Doughs: Yeast Dough Formulas and Techniques.Quick Breads.Doughnuts, Fritters, Pancakes, and Waffles.Basic Syrups, Creams, Icings, and Sauces.Pies.Pastries.Tarts and Special Pastries.Cake Mixing and Baking.Assembling and Decorating Cakes.Specialty Cakes, Gateaux, and Torten.Cookies.Custards, Puddings, Mousses, and Souffles.Frozen Desserts.Fruit Desserts.Dessert Presentation.Chocolate.Marzipan, Nougatine and Pastillage.Sugar Techniques. Nº de ref. de la librería ABE_book_new_0471346462
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97804713464631.0