Description
The Professional Bakeshop (6th Ed.)
Tools, Techniques, and Formulas for the Professional Baker
Author: Gisslen Wayne
Language: EnglishKeywords
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Approximative price 82.93 €
In Print (Delivery period: 12 days).
Add to cart the book of Gisslen Wayne640 p. · 22.6x28.5 cm · Hardback
Description
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This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step–by–step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level.
The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step–by–step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions.
- Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork
- Features nearly 750 recipes and variations, many including both large and small batch measurements
- Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef′s Art and coauthor of Professional Garde Manger, all from Wiley
Acknowledgments 10
Special Contributors 11
1 Introduction to Professional Baking 12
Formulas and Measurement 13
Measurements 14
Baker s Percentages 16
Formula Yields 17
2 Fundamentals of Baking 20
Ingredients 21 Basic Baking Principles 44
3 Fundamentals of Yeast Dough and Artisan Bread 56
Lean Dough Products 57
Rich Dough Products 57
Laminated or Rolled–In Yeast Dough Products 57
Yeast Dough Production 57
Types of Dough–Making Processes 68
Controlling Fermentation 68
Bread Faults and Their Causes 71
Artisan Breads 72
4 Yeast Dough Formulas 80
Introduction to Handcrafted Breads 81
Crisp–Crusted Bread Formulas 81
Soft–Crusted Bread and Rye Bread Formulas 87
Sourdough Formulas and Specialty Breads for the Artisan Baker 92
Rich Yeast Doughs 105
Sweet Dough and Rich Dough Formulas 105
Laminated Dough Formulas 112
Fillings and Toppings 118
Makeup Techniques 124
5 Quick Breads and Fried Items 144
Quick Breads 145
Doughnuts 160
Fritters 165
Pancakes and Waffles 169
6 Syrups, Creams, Sauces, and Fruit Preparations 176
Sugar Cooking 177
Basic Creams 181
Dessert Sauces 196
Basic Fruit Preparations 202
7 Pies and Baked Fruit Desserts 210
Pie Doughs 211
Assembly and Baking 214
Fillings 218
Pie Faults and Their Causes 239
Baked Fruit Desserts 240
8 Pastries and Tarts 244
Pâte Brisée and Short Pastries 245
Puff Pastry 249
Éclair Paste 264
Strudel and Phyllo 269
Baked Meringues 276
Tarts and Tartlets 281
Special Pastries 290
9 Cake Basics 300
Mixing 301
Cake Formula Balance 310
Scaling, Panning, and Baking 311
Altitude Adjustments 314
Cake Formulas 314
Icings 336
Assembling and Icing Simple Cakes 349
Basic Decorating Techniques 353
10 Advanced and Specialty Cakes 360
Planning and Assembling Specialty Cakes 361 Procedures for Specialty Cakes 367
11 Cookies 390
Cookie Characteristics and Their Causes 391
Mixing Methods 392
Types and Makeup Methods 393
Panning, Baking, and Cooling 396
Petits Fours Secs 396
Formulas 398
12 Custards, Puddings, and Frozen Desserts 422
Custards and Puddings 423
Bavarians and Mousses 436
Soufflés 454
Churn–Frozen Desserts 456
Still–Frozen Desserts 466
13 Advanced Techniques 474
Introduction to Chocolate 475
Working with Couverture 476
Molding Chocolate 479
Chocolate Decorations 480
Chocolate Truffles and Confections 488
Marzipan 497
Pastillage 501
Nougatine 507
Boiling Syrups for Sugar Work 509
Spun Sugar and Caramel Decorations 510
Poured Sugar 514
Pulled Sugar and Blown Sugar 516
Boiled Sugar Confections 524
14 Plating and Presentation 530
Overview of Dessert Plating 531 Practical Plating Guidelines 533
Appendix 1: Metric Conversion Factors 562
Appendix 2 : Approximate Volume Equivalents of Dry Foods 563
Bibliography 564
Recipe Index 565
Subject Index 572
Aspiring and professional bakers and pastry chefs