Professional Baking, Volume 1John Wiley & Sons, 6 avr. 2004 - 701 pages One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts. |
Table des matières
Chapter 1 Basic Principles | 3 |
Chapter 2 Baking and Pastry Equipment | 17 |
Chapter 3 Ingredients | 29 |
Chapter 4 Understanding Yeast Doughs | 65 |
Chapter 5 Understanding Artisan Breads | 81 |
Chapter 6 Lean Yeast Doughs | 93 |
Chapter 7 Rich Yeast Doughs | 135 |
Chapter 8 Quick Breads | 165 |
Chapter 16 Specialty Cakes Gâteaux and Torten | 393 |
Chapter 17 Cookies | 427 |
Chapter 18 Custards Puddings Mousses and Soufflés | 461 |
Chapter 19 Frozen Desserts | 495 |
Chapter 20 Fruit Desserts | 519 |
Chapter 21 Dessert Presentation | 545 |
Chapter 22 Chocolate | 577 |
Chapter 23 Decorative Work Marzipan Nougatine and Pastillage | 597 |
Chapter 9 Doughnuts Fritters Pancakes and Waffles | 183 |
Chapter 10 Basic Syrups Creams and Sauces | 205 |
Chapter 11 Pies | 233 |
Chapter 12 Pastry Basics | 261 |
Chapter 13 Tarts and Special Pastries | 299 |
Chapter 14 Cake Mixing and Baking | 323 |
Chapter 15 Assembling and Decorating Cakes | 365 |
Chapter 24 Decorative Work Sugar Techniques | 611 |
Glossary | 665 |
| 673 | |
| 675 | |
| 689 | |
Autres éditions - Tout afficher
Expressions et termes fréquents
almonds apples apricot Baking powder basic Bavarian creams blended boil Bread flour buttercream Cake flour caramel Chill chocolate chopped Cinnamon cocoa color confectioners cooked cookies cool cornstarch crème anglaise crust custard decorative dessert dough edure egg wash egg whites Egg yolks fermentation flavor flour 1 lb Fold fondant formula fresh fruit g Egg g Sugar ganache gelatin glaze gluten granulated sugar heat Heavy cream ice cream Ingredients U.S. Metric large-quantity measurements layer lb 8 oz lightly liquid Makeup marzipan melted meringue milk minutes mixture mold mousse oven oz 1 tsp oz 15 g oz 60 g pastry bag pastry cream Pastry flour petits fours Pie Filling Place Praline Procedure Mixing pudding puff pastry purée recipe Roll Salt sauce sheet pan shortening slices smooth soft sponge starch starter Stir strips syrup tart temperature thick Total weight Vanilla extract VARIATION whipped cream yeast ΟΖ
Références à ce livre
Understanding Baking: The Art and Science of Baking Joseph Amendola,Nicole Rees Aucun aperçu disponible - 2003 |
The Baker's Manual: 150 Master Formulas for Baking Joseph Amendola,Nicole Rees Aucun aperçu disponible - 2012 |