Professional Baking - Tapa dura

Gisslen, Wayne

 
9780471595090: Professional Baking
Tapa dura
ISBN 10: 0471595098 ISBN 13: 9780471595090
Editorial: John Wiley & Sons Inc, 1993

Sinopsis

Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts.

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Reseña del editor

Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra." Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens. This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance.

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Editorial
John Wiley & Sons Inc
Año de publicación
1993
Idioma
Inglés
ISBN 10 
0471595098
ISBN 13 
9780471595090
Encuadernación
Tapa dura
Número de páginas
400
Contacto del fabricante
no disponible
Persona responsable
no disponible