Professional Baking Book
Stars 4.5
From 11 Global Ratings

Professional Baking


  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Date : 2004-04-06
  • Category : Cooking
  • Pages : 735
  • ISBN : 9780471464273

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Professional Baking in PDF, EPUB, Tuebl, Mobi and Kindle:

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 Book

About Professional Baking


  • Author : Gail Sokol
  • Publisher : Delmar Pub
  • Date : 2006-02
  • Category : Cooking
  • Pages : 191
  • ISBN : 1418019720

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About Professional Baking in PDF, EPUB, Tuebl, Mobi and Kindle:

The student workbook is design to help the user retain key chapter content. Included within this resource are chapter objective questions, key term definition queries, multiple choice, fill in the blank and true or false problems.

On Cooking Book
Stars 5
From 1 Global Ratings

On Cooking


  • Author : Sarah R. Labensky
  • Publisher : Prentice Hall
  • Date : 2014-01-22
  • Category : Business & Economics
  • Pages : 1224
  • ISBN : 0133458555

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On Cooking in PDF, EPUB, Tuebl, Mobi and Kindle:

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. ¿ Teaching and Learning Experience: ¿ The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts ¿ This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Professional Baking Book

Professional Baking


  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Date : 2016-09-13
  • Category : Cooking
  • Pages : 800
  • ISBN : 9781119148449

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Professional Baking in PDF, EPUB, Tuebl, Mobi and Kindle:

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 Bread Baking Book

Professional Bread Baking


  • Author : Hans Welker
  • Publisher : John Wiley & Sons
  • Date : 2016-03-07
  • Category : Cooking
  • Pages : 416
  • ISBN : 9781118435878

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Professional Bread Baking in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Professional Baking Book
Stars 4.5
From 8 Global Ratings

Professional Baking


  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Date : 2008-03-03
  • Category : Cooking
  • Pages : 770
  • ISBN : 9780471783497

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Professional Baking in PDF, EPUB, Tuebl, Mobi and Kindle:

Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.

Baker Bettie   s Better Baking Book Book

Baker Bettie s Better Baking Book


  • Author : Kristin Hoffman
  • Publisher : Mango Media Inc.
  • Date : 2021-11-16
  • Category : Cooking
  • Pages : 173
  • ISBN : 9781642506594

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Baker Bettie s Better Baking Book in PDF, EPUB, Tuebl, Mobi and Kindle:

Build Your Baking Confidence with Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.” ―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or just not sure how it works? This cookbook is your new go-to baking book. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. With Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book lays a foundation of basic baking skills and master recipes that are sure to boost your baking confidence. Learn top tips from a professional chef. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking school guide. This baking cookbook goes beyond the recipe by teaching the science behind baking. From measurements, techniques, step-by-step processes, to how to use base recipes to create endless baked goods that make you drool. This book ensures that you are able to tackle any baking recipe with confidence! In this baking book, learn more about: • The science of baking • Foundational baking techniques and mixing methods • How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like The Baking Bible; Bake From Scratch; or Bigger, Bolder Baking, you’ll love Baker Bettie’s Better Baking Book!

Professional Cooking Book

Professional Cooking


  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Date : 1999-10-13
  • Category : Cooking
  • Pages : 896
  • ISBN : 0471382787

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Professional Cooking in PDF, EPUB, Tuebl, Mobi and Kindle:

Baking and Pastry Book
Stars 4
From 3 Global Ratings

Baking and Pastry


  • Author : CIA
  • Publisher :
  • Date : 2009-01-20
  • Category :
  • Pages : 244
  • ISBN : 0470258691

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Baking and Pastry in PDF, EPUB, Tuebl, Mobi and Kindle:

The Professional Pastry Chef Book
Stars 4.5
From 2 Global Ratings

The Professional Pastry Chef


  • Author : Bo Friberg
  • Publisher : John Wiley & Sons
  • Date : 2002-03-05
  • Category : Cooking
  • Pages : 1040
  • ISBN : 9780471359258

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The Professional Pastry Chef in PDF, EPUB, Tuebl, Mobi and Kindle:

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

Professional Baking  7th Edition Book
Stars 4.5
From 8 Global Ratings

Professional Baking 7th Edition


  • Author : Wayne Gisslen
  • Publisher : Wiley Global Education
  • Date : 2016-04-06
  • Category : Cooking
  • Pages : 792
  • ISBN : 9781119195375

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Professional Baking 7th Edition in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

The Pastry Chef s Companion Book
Stars 5
From 1 Global Ratings

The Pastry Chef s Companion


  • Author : Glenn Rinsky
  • Publisher : John Wiley & Sons
  • Date : 2008-02-28
  • Category : Cooking
  • Pages : 387
  • ISBN : 9780470009550

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The Pastry Chef s Companion in PDF, EPUB, Tuebl, Mobi and Kindle:

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

Student Study Guide to accompany Professional Baking Book

Student Study Guide to accompany Professional Baking


  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Date : 2016-08-01
  • Category : Cooking
  • Pages : 112
  • ISBN : 9781119148487

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Student Study Guide to accompany Professional Baking in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

The Fearless Baker Book

The Fearless Baker


  • Author : Erin Jeanne McDowell
  • Publisher : HarperCollins
  • Date : 2017-10-24
  • Category : Cooking
  • Pages : 384
  • ISBN : 9780544791442

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The Fearless Baker in PDF, EPUB, Tuebl, Mobi and Kindle:

One of Food52’s most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.