About Professional Baking

Author: Gail Sokol
Editor: Delmar Pub
ISBN: 9781401849221
Size: 14,42 MB
Format: PDF, Kindle
Read: 576
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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.

Professional Baking

Author: Wayne Gisslen
Editor: John Wiley & Sons
ISBN: 1118083741
Size: 16,31 MB
Format: PDF
Read: 121
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Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers 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.

Baking With Success

Author: Gail Sokol
Editor: LifeRich Publishing
ISBN: 1489711767
Size: 16,31 MB
Format: PDF, ePub, Mobi
Read: 426
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Baking delicious treats does not have to be an intimidating process. In fact, it can be easier and less mystifying than many home bakers think. Chef Gail Sokol breaks down the art of baking into easy and understandable steps while encouraging home bakers to create an array of spectacular treats. Together with her delicious recipes that include photographs and links to YouTube how-to videos, Sokol delves into the science of baking, shares common sense tips, and offers lessons drawn from her own experiences. Home bakers will learn the most important ingredients in baking, the proper tools, and how to make scrumptious treats such as chocolate cream pie with brled marshmallow topping, ricotta zeppole with salted caramel sauce, chocolate babka, ice cream-filled cream puffs, and nutty praline tuiles. Baking with Success teaches home bakers how to execute tasty desserts, have fun in the kitchen, and embark on a rewarding lifelong baking journey.

Bakewise

Author: Shirley O. Corriher
Editor: Simon and Schuster
ISBN: 9781416560838
Size: 10,46 MB
Format: PDF
Read: 250
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For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

Professional Baking Student Workbook

Author: Wayne Gisslen
Editor: Wiley
ISBN: 9780471413028
Size: 13,56 MB
Format: PDF, ePub, Mobi
Read: 442
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The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

Whole Grain Baking

Author: Dr. Johann Georg Schnitzer
Editor:
ISBN: 9783938556139
Size: 15,19 MB
Format: PDF, Docs
Read: 863
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Professional Baking 7th Edition

Author: Wayne Gisslen
Editor: Wiley Global Education
ISBN: 1119195373
Size: 16,75 MB
Format: PDF
Read: 893
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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 6th Edition

Author: Wayne Gisslen
Editor: Wiley Global Education
ISBN: 1118214528
Size: 14,67 MB
Format: PDF, ePub, Docs
Read: 781
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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.

Professional Baking Study Guide

Author: Wayne Gisslen
Editor: Wiley
ISBN: 9780471306177
Size: 12,55 MB
Format: PDF
Read: 766
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Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.

Professional Baking 6th Edition With Professional Baking Method Card Package Set

Author: Wayne Gisslen
Editor: Wiley
ISBN: 9781118254363
Size: 17,31 MB
Format: PDF, ePub, Docs
Read: 385
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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. 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.