Professional Baking, w. CD-ROM

07Professional 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.16Wayne Gisslen's Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs--with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Packed with close to 900 recipes, this new Fifth Edition of Professional Baking 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 gives students both the understanding and performance abilities they need to progress and develop in a successful baking career.04Recipe Contents.About Le Cordon Bleu.Foreword.Preface.Chapter 1. The Baking Profession.Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation.Chapter 3. Baking and Pastry Equipment.Chapter 4. Ingredients.Chapter 5. Basic Baking Principles.Chapter 6. Understanding Yeast Doughs.Chapter 7. Understanding Artisan Breads.Chapter 8. Lean Yeast Doughs.Chapter 9. Rich Yeast Doughs.Chapter 10. Quick Breads.Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles.Chapter 12. Basic Syrups, Creams, and Sauces.Chapter 13. Pies.Chapter 14. Pastry Basics.Chapter 15. Tarts and Special Pastries.Chapter 16. Cake Mixing and Baking.Chapter 17. Assembling and Decorating Cakes.Chapter 18. Specialty Cakes, Gâteaux, and Torten.Chapter 19. Cookies.Chapter 20. Custards Puddings, Mousses, and Soufflés.Chapter 21. Frozen Desserts.Chapter 22. Fruit Desserts.Chapter 3. Dessert Presentation.Chapter 24. Chocolate.Chapter 25. Marzipan, Nouogatine, a04nd Pastillage.Chapter 26. Sugar Techniques.Chapter 27. Baking for Special Diets.Appendix 1. Large-Quantity Measurements.Appendix 2. Metric Conversion Factors.Appendix 3. Decimal Equivalents of Common Fractions.Appendix 4. Approximate Volume Equivalents of Common Fractions.Appendix 4. Approximate Volume Equivalents of Dry Foods.Appendix 5. Temperature Calculations for Yeast Doughs.Appendix 6. Eggs and Safety.Glossary.Bibliography.Recipe Index.Subject Index.02Wayne Gisslen is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley-VCH .