About Professional Baking

The Essentials

Gail Sokol (Autor)

Buch | Hardcover

480 Seiten

2006
Delmar Cengage Learning (Verlag)
978-1-4180-5143-3 (ISBN)

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About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, and the numerous recipes provided makes this the most appropriate baking book on the market.

Chapter 1: Working With Yeast in Straight Doughs Chapter 2: Starters and Preferments Chapter 3: Laminated Doughs Chapter 4: Working with Fats in Pies and Tarts Chapter 5: Using Chemical and Steam Leaveners Chapter 6: Quick Bread Mixing Methods Chapter 7: Cake Mixing Methods Chapter 8: Frostings Chapter 9: Cookies Chapter 10: Building Blocks with Sugar Chapter 11: Frozen Desserts and Dessert Sauces Chapter 12: Chocolate Chapter 13: Healthy Baking Chapter 14: Troubleshooting

Erscheint lt. Verlag	15.10.2006
Verlagsort	Clifton Park
Sprache	englisch
Maße	221 x 284 mm
Gewicht	1634 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	1-4180-5143-8 / 1418051438
ISBN-13	978-1-4180-5143-3 / 9781418051433
Zustand	Neuware