Professional Baking

Professional Baking
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 800
Release: 2016-09-13
ISBN: 1119148448
Category: Cooking
Language: EN, FR, DE, ES & NL

Professional Baking Book Excerpt:

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 Baking

Professional Baking
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 770
Release: 2008-03-03
ISBN: 0471783498
Category: Cooking
Language: EN, FR, DE, ES & NL

Professional Baking Book Excerpt:

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.

Student Study Guide to accompany Professional Baking

Student Study Guide to accompany Professional Baking
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 112
Release: 2016-08-01
ISBN: 1119148480
Category: Cooking
Language: EN, FR, DE, ES & NL

Student Study Guide to accompany Professional Baking Book Excerpt:

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.

All Access Pack for Professional Baking 6th Edition Set

All Access Pack for Professional Baking 6th Edition Set
Author: Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 135
Release: 2013-09-30
ISBN: 1118779029
Category: Cooking
Language: EN, FR, DE, ES & NL

All Access Pack for Professional Baking 6th Edition Set Book Excerpt:

A Professional Text To Bakery And Confectionary

A Professional Text To Bakery And Confectionary
Author: John Kingslee
Publsiher: New Age International
Total Pages: 242
Release: 2006
ISBN: 9788122417494
Category: Baking
Language: EN, FR, DE, ES & NL

A Professional Text To Bakery And Confectionary Book Excerpt:

He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.

Study Guide to Accompany Baking and Pastry Mastering the Art and Craft 2e

Study Guide to Accompany Baking and Pastry  Mastering the Art and Craft  2e
Author: Culinary Institute of America
Publsiher: John Wiley & Sons
Total Pages: 108
Release: 2009-04-27
ISBN: 0470258683
Category: Cooking
Language: EN, FR, DE, ES & NL

Study Guide to Accompany Baking and Pastry Mastering the Art and Craft 2e Book Excerpt:

The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.

Baking Problems Solved

Baking Problems Solved
Author: S P Cauvain
Publsiher: Woodhead Publishing
Total Pages: 572
Release: 2017-02-18
ISBN: 008100768X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Baking Problems Solved Book Excerpt:

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Bakery Products

Bakery Products
Author: Y. H. Hui
Publsiher: John Wiley & Sons
Total Pages: 586
Release: 2008-02-28
ISBN: 0470276320
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Bakery Products Book Excerpt:

More Baking Problems Solved

More Baking Problems Solved
Author: S P Cauvain,L S Young
Publsiher: Elsevier
Total Pages: 252
Release: 2009-08-26
ISBN: 1845697200
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

More Baking Problems Solved Book Excerpt:

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers. An updated guide to problem solving that provides answers to further frequently asked questions and baking An essential reference and problem solving manual for professionals and trainees in the industry An ideal companion volume to Baking problems solved

Baking and Pastry

Baking and Pastry
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 1136
Release: 2015-02-25
ISBN: 0470928654
Category: Cooking
Language: EN, FR, DE, ES & NL

Baking and Pastry Book Excerpt:

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

A History of British Baking

A History of British Baking
Author: Emma Kay
Publsiher: Pen and Sword History
Total Pages: 224
Release: 2020-11-23
ISBN: 1526757494
Category: Cooking
Language: EN, FR, DE, ES & NL

A History of British Baking Book Excerpt:

A cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians. The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time. Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.

Professional Baking Student Workbook

Professional Baking  Student Workbook
Author: Wayne Gisslen
Publsiher: Wiley
Total Pages: 160
Release: 2004-05-03
ISBN: 9780471477815
Category: Cooking
Language: EN, FR, DE, ES & NL

Professional Baking Student Workbook Book Excerpt:

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.

The Fundamental Techniques of Classic Bread Baking

The Fundamental Techniques of Classic Bread Baking
Author: French Culinary Institute
Publsiher: Abrams
Total Pages: 352
Release: 2021-10-05
ISBN: 1613121946
Category: Cooking
Language: EN, FR, DE, ES & NL

The Fundamental Techniques of Classic Bread Baking Book Excerpt:

The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library. Praise for Fundamental Techniques of Classic Bread Baking: “The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine !--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- “The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com “There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” —Mark H. Furstenberg, Owner of Bread Furst “To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!” —Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria “The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.” —Amy Scherber, Owner of Amy’s Bread

Untitled

Untitled
Author: Anonim
Publsiher: John Wiley & Sons
Total Pages: 135
Release: 2022
ISBN: 1119781132
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Untitled Book Excerpt:

Baking

Baking
Author: Robert Gonzalez,Dan Crean
Publsiher: Simon and Schuster
Total Pages: 800
Release: 2022-01-25
ISBN: 1646432169
Category: Cooking
Language: EN, FR, DE, ES & NL

Baking Book Excerpt:

With over 300 recipes, Baking: The Ultimate Cookbook provides you with everything you need to know to master the craft of baking! Baking is a rewarding craft. It is also a demanding one that requires precision and flawless technique. Baking: The Ultimate Cookbook provides everything you need to become a master, featuring over 300 recipes tested and authored by professional pastry chefs, insightful breakdowns of essential techniques and key ingredients, and stunning original photography. Whether you’re trying to perfect a sourdough starter or just eager to soothe a craving for something sweet, Baking: The Ultimate Cookbook ensures you’re always positioned to succeed.

Meyer s Bakery

Meyer s Bakery
Author: Claus Meyer
Publsiher: Hachette UK
Total Pages: 296
Release: 2017-11-02
ISBN: 1784724092
Category: Cooking
Language: EN, FR, DE, ES & NL

Meyer s Bakery Book Excerpt:

Bring the delicious flavours of the Nordic bakery into your own kitchen with this new book from celebrated restaurateur, Claus Meyer.

101 Essential Tips Baking

101 Essential Tips Baking
Author: DK
Publsiher: Dorling Kindersley Ltd
Total Pages: 72
Release: 2015-05-01
ISBN: 0241236908
Category: Cooking
Language: EN, FR, DE, ES & NL

101 Essential Tips Baking Book Excerpt:

Now in PDF, a pocket-sized guide offering bite-size information at a great price, 101 Essential Tips makes learning quick and easy, offering speedy answers to key questions. 101 Essential Tips: Baking is your recipe for cooking delicious homemade muffins, cakes, biscuits and tarts in just 101 tips. It includes advice on brownies, cupcakes, meringues and more, with information on ingredients and simple techniques. Summarizing the essential tips needed for baking, this guide is perfect for the absolute beginner, giving fully illustrated top tips that can be grasped in an instant.

Baking Boot Camp

Baking Boot Camp
Author: Darra Goldstein,Culinary Institute of America
Publsiher: John Wiley & Sons
Total Pages: 277
Release: 2007-02-09
ISBN: 0764572792
Category: Cooking
Language: EN, FR, DE, ES & NL

Baking Boot Camp Book Excerpt:

Describes The Culinary Institute of America's five-day "Boot Camp" course that teaches non-professional home cooks how to prepare food like a professional baker, revealing the tips, tricks, cooking skills and techniques, and recipes that participants learn, including lessons in rubbed dough, custard, puff pastry, mousse, and more.

Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery
Author: S.M.D. Mathuravalli
Publsiher: CRC Press
Total Pages: 194
Release: 2021-11-18
ISBN: 1000486060
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Bakery and Confectionery Book Excerpt:

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Whole Grain Baking

Whole Grain Baking
Author: Dr. Johann Georg Schnitzer
Publsiher: Unknown
Total Pages: 96
Release: 2004
ISBN: 9783938556139
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Whole Grain Baking Book Excerpt: