Professional Baking

Front Cover
John Wiley & Sons, Apr 6, 2004 - Cooking - 736 pages
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
 

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LibraryThing Review

User Review  - aoibhealfae - LibraryThing

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread ... Read full review

LibraryThing Review

User Review  - aoibhealfae - LibraryThing

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread ... Read full review

Contents

CHAPTER
3
CHAPTER
12
BAKING AND PASTRY EQUIPMENT
17
Hand Tools
25
UNDERSTANDING YEAST DOUGHS
65
Types of DoughMaking Processes
74
UNDERSTANDING ARTISAN BREADS
81
LEAN YEAST DOUGHS
93
Chocolate Butter Cake
341
OldFashioned Pound Cake
344
Yellow Chiffon Cake
350
Ladyfinger Sponge
356
ASSEMBLING
365
Praline Buttercream
371
Fruit Glaçage
377
GÂTEAUX
393

LEAN YEAST DOUGHS
95
Soft Rolls
101
RICH YEAST DOUGHS
135
RICH YEAST DOUGHS
136
BabaSavarin Dough
139
Croissants
145
Poppy Seed Filling
151
CHAPTER 9
154
QUICK BREADS
169
Steamed Brown Bread
175
DOUGHNUTS FRITTERS
183
Fritters
189
Fritter Batter I
190
Gaufres French Waffles
196
Chocolate Soufflé Crêpes
202
BASIC SYRUPS CREAMS
205
Vanilla Syrup
208
Coffee Rum Syrup
209
Crème Anglaise
215
Vanilla Crème Diplomat
221
Melba Sauce
227
PIES
233
Apple Pie Filling Canned Fruit
245
Pumpkin Pie Filling
251
Lemon Chiffon Pie Filling
257
PASTRY BASICS
261
Classic Puff Pastry Pâte Feuilletée
268
Baked Apple Dumplings
274
Éclair Paste or Pâte à Choux
280
Strudel Dough
286
Crisp Baked Meringues
292
SPECIAL PASTRIES
299
Lemon Tart
305
Praline Millefeuille
312
Financiers au Café
318
CAKE MIXING AND BAKING
323
Black Forest Torte
402
Chocolate Ganache Torte
408
Alhambra
411
Jelled Spiced Apricot Compote
417
COOKIES
427
Icebox Cookies
437
Nut Cookies
443
CHAPTER 18
461
Bread and Butter Pudding
467
Chocolate Bread Pudding
468
Vanilla Bavarian Cream
475
Mousse au Cassis Blackcurrant Mousse
481
Chocolate Mousse III
487
FROZEN DESSERTS
495
Sorbet
502
Basic Bombe Mixture I
508
Frozen Mousse I Meringue Base
512
FRUIT DESSERTS
519
FRUIT DESSERTS
526
Strawberries Romanoff
532
DESSERT PRESENTATION
545
DESSERT PRESENTATION
548
Strawberry Cream Cake
554
Iced LowFat Raspberry Parfait with
560
Raspberry Millefeuille
566
Pear Pecan Tart Chocolate Ganache Torte
572
CHOCOLATE
577
Dark Chocolate Truffles
591
MARZIPAN NOUGATINE AND PASTILLAGE
597
Pastillage
603
SUGAR
611
Caramel for Cages and Other Shapes
618
APPENDIX 2
650
APPENDIX 5
656
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