02576cam a22003738i 450000100090000000300050000900500170001400800410003101000170007202000180008904000360010704200080014305000210015108200230017210000360019524500420023125000190027326300090029226400410030130000720034233600260041433700280044033800270046850400510049550507400054652005030128665000120178965000230180177601430182490600450196794200470201295201260205999900170218522148184CSPC20250124112641.0210720s2022    nju      b    001 0 eng    a  2021035197  a9781119744993  aWaSeSS/DLCbengerdacDLCdCSPC  apcc00aTX763b.G47 202200a641.815223bG447p1 aGisslen, Wayne,d1946-eauthor.10aProfessional baking /cWayne Gisslen.  aEight edition.  a2111 1aHoboken, New Jersey :bWiley,c2022.  axxiv,  729 [A-31 ; G-10 ; I-15] pages : billustrations ; c29 cm.   atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aIncludes bibliographical references and index.0 aThe 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.    a"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."--cProvided by publisher. 0aBaking. 0aFood presentation.08iOnline version:aGisslen, Wayne, 1946-.tProfessional bakingbEight edition.dHoboken, NJ : Wiley, [2022]z9781119840855w(DLC) 2021035198  a7bcbccorignewd1eecipf20gy-gencatlg  2ddccBKh641.815iG447pkCIR m2022n0e23  00102ddc4070aCSPCbCSPCcCIRd2025-01-22l0oCIR 641.815 G447p 2022p028746r2025-01-22 14:48:09t1-1w2025-01-22yBK  c28675d28675