Gisslen, Wayne 1946- creator author. text bibliography nju 2022 Eight edition. monographic eng

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xxiv, 729 [A-31 ; G-10 ; I-15] pages : illustrations ; 29 cm. "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."-- 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. Wayne Gisslen. Includes bibliographical references and index. Baking Food presentation TX763 .G47 2022 641.815 G447p Gisslen, Wayne, 1946-. Hoboken, NJ : Wiley, [2022] Eight edition. (DLC) 2021035198 9781119744993 2021035197 WaSeSS/DLC 210720 20250124112641.0 22148184 eng