Professional Baking

Wayne Gisslen (Autor)

Buch | Hardcover

400 Seiten

1993 | College 2 Revised ed
John Wiley & Sons Inc (Verlag)
978-0-471-59509-0 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts.

Basic Principles; Ingredients; Understanding Yeast Doughs; Yeast Dough Formulas and Techniques; Quick Breads; Doughnuts, Fritters, Pancakes and Waffles; Basic Syrups, Creams, Icings and Sauces; Pastries; Pies; Cake Mixing and Baking; Assembling and Decorating Cakes; Cookies; Custard, Puddings, Mousses and Frozen Desserts; Fruit Desserts and Dessert Preparation; Decorative Work and Display Pieces.

Erscheint lt. Verlag	6.12.1993
Verlagsort	New York
Sprache	englisch
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-59509-8 / 0471595098
ISBN-13	978-0-471-59509-0 / 9780471595090
Zustand	Neuware