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Professional Baking 6th Edition With Study Guide Prof Baking Method Cards Pkg 6th Edition How Baking Works 3rd Edition And Pastry Chef Companion Set Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Professional Baking 6th Edition With Study Guide Prof Baking Method Cards Pkg 6th Edition How Baking Works 3rd Edition And Pastry Chef Companion Set book. This book definitely worth reading, it is an incredibly well-written.
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 41,7 Mb
Release : 2012-02-17
Category : Cooking
ISBN : 1118369491
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 50,8 Mb
Release : 2012-05-16
Category : Cooking
ISBN : 1118467485
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 40,6 Mb
Release : 2016-05-05
Category : Cooking
ISBN : 1119316138
Author : Paula I. Figoni
Publisher : John Wiley & Sons
Page : 531 pages
File Size : 40,6 Mb
Release : 2010-11-09
Category : Cooking
ISBN : 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 109 pages
File Size : 45,6 Mb
Release : 2009-04-27
Category : Cooking
ISBN : 9780470258682
A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Author : Paula I. Figoni
Publisher : Unknown
Page : 262 pages
File Size : 41,9 Mb
Release : 2010-12
Category : Electronic
ISBN : 0470398140
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: - An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods- Practical exercises and experiments that vividly illustrate how different ingredients function - Photographs and illustrations that show the science of baking at work- End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 51,9 Mb
Release : 2012-01-18
Category : Cooking
ISBN : 1118254368
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author : Wayne Gisslen
Publisher : Unknown
Page : 1444 pages
File Size : 49,8 Mb
Release : 2016-10-24
Category : Electronic
ISBN : 1119370620
Author : Glenn Rinsky,Laura Halpin Rinsky
Publisher : John Wiley & Sons
Page : 386 pages
File Size : 55,9 Mb
Release : 2008-02-28
Category : Cooking
ISBN : 9780470009550
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 42,8 Mb
Release : 2011-01-20
Category : Cooking
ISBN : 1118083296
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 813 pages
File Size : 51,8 Mb
Release : 2012-01-17
Category : Cooking
ISBN : 9781118083741
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 132 pages
File Size : 55,9 Mb
Release : 2015-04-13
Category : Business & Economics
ISBN : 9781118712825
This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 49,6 Mb
Release : 2012-05-01
Category : Cooking
ISBN : 111841344X
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 114 pages
File Size : 46,8 Mb
Release : 2016-08-01
Category : Cooking
ISBN : 9781119148487
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author : Paula I. Figoni
Publisher : Wiley
Page : 0 pages
File Size : 53,8 Mb
Release : 2007-10-05
Category : Cooking
ISBN : 0471747238
Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.