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Professional Baking 专业烘焙　行业版

作者: Wayne Gisslen （韦恩·伊斯伦）著

出版社: Wiley

出版时间: 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

分类: 外文古旧书>英文书>文学

1 张插图图片

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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Professional Baking 专业烘焙 行业版

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Professional Baking 专业烘焙　行业版