Professional Baking 专业烘焙 行业版

Professional Baking  专业烘焙 行业版
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作者: (韦恩·伊斯伦)
出版社: Wiley
2008-03
版次: 5
ISBN: 9780471783497
定价: 770.00
装帧: 精装
开本: 其他
纸张: 胶版纸
页数: 800页
正文语种: 英语
  • Thetimelessprofessionalbakingreference-revisedandupdated.Thisneweditiongivesprofessionalandhomebakerspeerlessup-to-datecoverageofthetheoryandpracticeofbaking.Keepingpacewithcurrenttrendsinthefield,thiseditionincludesanewchapteronbakingforspecialdiets,expandedanddetailedinformationoningredientsandtheiruseinbaking,andnewsectionsonsugarconfections,aswellas100newphotographs.Completewithmorethan775classicandcreativerecipestoexplore,ProfessionalBakingoffersanexcellentfoundationformasteringtheartandcraftofbaking. WayneGisslenistheIACPaward-winningauthorofthebestsellingseriesofculinarybooksthatincludesProfessionalCooking,ProfessionalBaking,EssentialsofProfessionalCooking,AdvancedProfessionalCooking,andTheChef'sArt:SecretsofFour-StarCookingatHome,allpublishedbyWiley.AgraduateoftheCulinaryInstituteofAmerica,hehaswrittenandworkedextensivelyinthefieldofculinaryarts,withexperienceasarestaurantchef,testkitchensupervisor,andfoodandbeverageconsultant.J.GerardSmithisafreelancephotographerandphotoillustratorwhohascollaboratedwithWayneGisslensince1980.EducatedatPrattInstitute,hespecializesinfood,travel,andcommercialphotography.HisworkhasappearedinTime,Newsweek,theNewYorkTimesSundayMagazine,andmorethan100books. RecipeContents.

    AboutLeCordonBleu.

    Foreword.

    Preface.

    Chapter1.TheBakingProfession.

    Chapter2.BasicProfessionalSkills:BakeshopMathandSanitation.

    Chapter3.BakingandPastryEquipment.

    Chapter4.Ingredients.

    Chapter5.BasicBakingPrinciples.

    Chapter6.UnderstandingYeastDoughs.

    Chapter7.UnderstandingArtisanBreads.

    Chapter8.LeanYeastDoughs.

    Chapter9.RichYeastDoughs.

    Chapter10.QuickBreads.

    Chapter11.Doughnuts,Fritters,Pancakes,andWaffles.

    Chapter12.BasicSyrups,Creams,andSauces.

    Chapter13.Pies.

    Chapter14.PastryBasics.

    Chapter15.TartsandSpecialPastries.

    Chapter16.CakeMixingandBaking.

    Chapter17.AssemblingandDecoratingCakes.

    Chapter18.SpecialtyCakes,Gateaux,andTorten.

    Chapter19.Cookies.

    Chapter20.CustardsPuddings,Mousses,andSoufflés.

    Chapter21.FrozenDesserts.

    Chapter22.FruitDesserts.

    Chapter3.DessertPresentation.

    Chapter24.Chocolate.

    Chapter25.Marzipan,Nouogatine,andPastillage.

    Chapter26.SugarTechniques.

    Chapter27.BakingforSpecialDiets.

    Appendix1.Large-QuantityMeasurements.

    Appendix2.MetricConversionFactors.

    Appendix3.DecimalEquivalentsofCommonFractions.

    Appendix4.ApproximateVolumeEquivalentsofDryFoods.

    Appendix5.TemperatureCalculationsforYeastDoughs.

    Appendix6.EggsandSafety.

    Glossary.

    Bibliography.

    RecipeIndex.

    SubjectIndex.
  • 内容简介:
    Thetimelessprofessionalbakingreference-revisedandupdated.Thisneweditiongivesprofessionalandhomebakerspeerlessup-to-datecoverageofthetheoryandpracticeofbaking.Keepingpacewithcurrenttrendsinthefield,thiseditionincludesanewchapteronbakingforspecialdiets,expandedanddetailedinformationoningredientsandtheiruseinbaking,andnewsectionsonsugarconfections,aswellas100newphotographs.Completewithmorethan775classicandcreativerecipestoexplore,ProfessionalBakingoffersanexcellentfoundationformasteringtheartandcraftofbaking.
  • 作者简介:
    WayneGisslenistheIACPaward-winningauthorofthebestsellingseriesofculinarybooksthatincludesProfessionalCooking,ProfessionalBaking,EssentialsofProfessionalCooking,AdvancedProfessionalCooking,andTheChef'sArt:SecretsofFour-StarCookingatHome,allpublishedbyWiley.AgraduateoftheCulinaryInstituteofAmerica,hehaswrittenandworkedextensivelyinthefieldofculinaryarts,withexperienceasarestaurantchef,testkitchensupervisor,andfoodandbeverageconsultant.J.GerardSmithisafreelancephotographerandphotoillustratorwhohascollaboratedwithWayneGisslensince1980.EducatedatPrattInstitute,hespecializesinfood,travel,andcommercialphotography.HisworkhasappearedinTime,Newsweek,theNewYorkTimesSundayMagazine,andmorethan100books.
  • 目录:
    RecipeContents.

    AboutLeCordonBleu.

    Foreword.

    Preface.

    Chapter1.TheBakingProfession.

    Chapter2.BasicProfessionalSkills:BakeshopMathandSanitation.

    Chapter3.BakingandPastryEquipment.

    Chapter4.Ingredients.

    Chapter5.BasicBakingPrinciples.

    Chapter6.UnderstandingYeastDoughs.

    Chapter7.UnderstandingArtisanBreads.

    Chapter8.LeanYeastDoughs.

    Chapter9.RichYeastDoughs.

    Chapter10.QuickBreads.

    Chapter11.Doughnuts,Fritters,Pancakes,andWaffles.

    Chapter12.BasicSyrups,Creams,andSauces.

    Chapter13.Pies.

    Chapter14.PastryBasics.

    Chapter15.TartsandSpecialPastries.

    Chapter16.CakeMixingandBaking.

    Chapter17.AssemblingandDecoratingCakes.

    Chapter18.SpecialtyCakes,Gateaux,andTorten.

    Chapter19.Cookies.

    Chapter20.CustardsPuddings,Mousses,andSoufflés.

    Chapter21.FrozenDesserts.

    Chapter22.FruitDesserts.

    Chapter3.DessertPresentation.

    Chapter24.Chocolate.

    Chapter25.Marzipan,Nouogatine,andPastillage.

    Chapter26.SugarTechniques.

    Chapter27.BakingforSpecialDiets.

    Appendix1.Large-QuantityMeasurements.

    Appendix2.MetricConversionFactors.

    Appendix3.DecimalEquivalentsofCommonFractions.

    Appendix4.ApproximateVolumeEquivalentsofDryFoods.

    Appendix5.TemperatureCalculationsforYeastDoughs.

    Appendix6.EggsandSafety.

    Glossary.

    Bibliography.

    RecipeIndex.

    SubjectIndex.
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