02617cam a22003858i 4500 22148184 CSPC 20250124112641.0 210720s2022 nju b 001 0 eng 2021035197 9781119744993 WaSeSS/DLC eng rda DLC CSPC pcc TX763 .G47 2022 641.815 23 G447p Gisslen, Wayne, 1946- author. Professional baking / Wayne Gisslen. Eight edition. 2111 Hoboken, New Jersey : Wiley, 2022. xxiv, 729 [A-31 ; G-10 ; I-15] pages : illustrations ; 29 cm. text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes bibliographical references and index. The baking profession -- Basic professional skills : bakeshop math and food safety -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeasts doughs -- Lean yeast doughs : straight doughs -- Lean yeast doughs: sponges, pre-ferments, and sourdoughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes and waffles -- Basic syrup, creams and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Cookies -- Custards, puddings, mousses and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, Pastillage and nougatine -- Sugar techniques -- Baking for special diets. "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book 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."-- Provided by publisher. Baking. Food presentation. Online version: Gisslen, Wayne, 1946-. Professional baking Eight edition. Hoboken, NJ : Wiley, [2022] 9781119840855 (DLC) 2021035198 7 cbc orignew 1 ecip 20 y-gencatlg ddc BK 641.815 G447p CIR 2022 0 23 0 0 ddc 0 0 CSPC CSPC CIR 2025-01-22 0 CIR 641.815 G447p 2022 028746 2025-01-22 14:48:09 1-1 2025-01-22 BK 28675 28675