Professional Baking

2004-04-06
Professional Baking

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  • Author: Wayne Gisslen
  • Publisher: John Wiley & Sons
  • ISBN: 0471464279
  • Category : Cooking
  • Languages : en
  • Pages : 735

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.

About Professional Baking

2006-02
About Professional Baking

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  • Author: Gail Sokol
  • Publisher: Cengage Learning
  • ISBN: 9781418019723
  • Category : Business & Economics
  • Languages : en
  • Pages : 0

Get the extra practice you need to succeed in your baking course with this hands-on Student Workbook. Designed to help you master the problem-solving skills and concepts presented in ABOUT PROFESSIONAL BAKING, 1st Edition, this practical, easy-to-use workbook reinforces key concepts and promotes skill building.

Professional Baking, Student Study Guide

2016-08-01
Professional Baking, Student Study Guide

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  • Author: Wayne Gisslen
  • Publisher: John Wiley & Sons
  • ISBN: 1119148480
  • Category : Cooking
  • Languages : en
  • Pages : 114

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th 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 title 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.

Professional Bread Baking

2016-03-07
Professional Bread Baking

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  • Author: Hans Welker
  • Publisher: John Wiley & Sons
  • ISBN: 1118435877
  • Category : Cooking
  • Languages : en
  • Pages : 416

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

Baking and Pastry

2009-05-04
Baking and Pastry

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  • Author: The Culinary Institute of America (CIA)
  • Publisher: Wiley
  • ISBN: 9780470055915
  • Category : Cooking
  • Languages : en
  • Pages : 944

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Professional Baking, with Method Cards

2008-03-03
Professional Baking, with Method Cards

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  • Author: Wayne Gisslen
  • Publisher: Wiley
  • ISBN: 9780470316528
  • Category : Cooking
  • Languages : en
  • Pages : 0

Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.

Bigger Bolder Baking

2019
Bigger Bolder Baking

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  • Author: Gemma Stafford
  • Publisher: Harvest
  • ISBN: 1328546322
  • Category : Cooking
  • Languages : en
  • Pages : 323

More than 100 sweet and simple recipes for cakes, cookies, pies, puddings, and more--all using a few common ingredients and kitchen tools.

Professional Baking, Third Edition College and NRAEF Workbook Package

2000-10-24
Professional Baking, Third Edition College and NRAEF Workbook Package

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  • Author: Wayne Gisslen
  • Publisher: Wiley
  • ISBN: 9780471442394
  • Category : Cooking
  • Languages : en
  • Pages : 0

The Professional Pastry Chef

2002-03-05
The Professional Pastry Chef

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  • Author: Bo Friberg
  • Publisher: John Wiley & Sons
  • ISBN: 0471359254
  • Category : Cooking
  • Languages : de
  • Pages : 1067

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

Baking Day with Anna Olson

2020-10-27
Baking Day with Anna Olson

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  • Author: Anna Olson
  • Publisher: Appetite by Random House
  • ISBN: 0525610960
  • Category : Cooking
  • Languages : en
  • Pages : 582

NATIONAL BESTSELLER GOLD WINNER 2021 - Taste Canada Awards - Single-Subject Cookbook Canada's baking sweetheart, Anna Olson, returns with an essential guide to baking for and with those you love. Baking Day is the book we have all been waiting for. In this new cookbook, Anna Olson encourages you to spend time with your loved ones, baking along with her easy-to-follow, delicious recipes for all your favourite treats. This is a cookbook to bring family and friends together, and to bond over quality time spent baking. With over 120 recipes for all skill levels, there is a baking project in Baking Day for everyone. Anna helps you find the right recipe by marking each one with difficulty level, necessary time commitment, required tools, and modifications for allergies or dietary restrictions. Anna's savoury and sweet recipes are suitable for every level of home baker, as she encourages you to challenge yourself and develop new skills in the kitchen. Her voice is truly encouraging, as she coaches you through each step, hoping to pass on the expertise she has learned throughout her 20-year career. She is especially mindful of her younger readers, or those of you baking with kids, making sure to point out the most important details for younger budding bakers. Step back from the craziness of life and connect with those you love over shared time in the kitchen. Very soon, "baking day" will become your favourite day of the week. Try making your own "Gourmet Goo" Skillet Brownies, Classic No-Bake Vanilla Cheesecake with Raspberry Coulis, or Toffee Pretzel Baklava. Anna also brings together comforting classics including Dutch Baby, Giant Glazed Cinnamon Bun, and her Signature Chocolate Chip Cookies, and recipes to show your loved ones how much you care--breakfast in bed for Father's Day, maybe, or a special homemade birthday cake for your best friend. There are even treats for your pets!