MARC record from Internet Archive

LEADER: 04335cam 2200505 i 4500
001 ocn944179855
003 OCoLC
005 20210528004431.0
008 160307s2017 njua b 001 0 eng
010 $a 2016011013
040 $aDLC$beng$erda$cDLC$dOCLCF$dYDX$dYDXCP$dBTCTA$dBDX$dLTSCA$dOCLCO$dWBT$dOCLCQ$dWKM$dOCL
019 $a913499085
020 $a9781119148449$q(hardback)
020 $a1119148448$q(hardback)
035 $a(OCoLC)944179855$z(OCoLC)913499085
042 $apcc
050 00 $aTX763$b.G47 2017
082 00 $a641.81/5$223
084 $aCKB004000$2bisacsh
100 1 $aGisslen, Wayne,$d1946-$eauthor.
245 10 $aProfessional baking /$cWayne Gisslen ; photography by J. Gerard Smith.
250 $aSeventh edition.
264 1 $aHoboken, New Jersey :$bWiley,$c[2017]
300 $axxiv, 763 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 748) and indexes.
520 $a"Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in artisan baking has blossomed, and Professional Baking has changed with each new edition to keep pace with new demands. At the same time, the art and science of teaching has also evolved rapidly as new technological resources have become available to instructors and students. Electronic media, including WileyPLUS, Wiley's online teaching and learning environment, and CulinarE-CompanionTM recipe management software, provide a wealth of resources and tools to make the latest Professional Baking the best learning and teaching text yet. This new 7th edition of the text has been reorganized to fully integrate the print book with its electronic resources. (This wealth of resources is described in more detail later in this preface.) Even with these developments, however, the focus of the text remains, as it always has, on a solid grounding in the basics, presented in a straightforward and easy-to-grasp style. The goal of Professional Baking is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs. Professional Baking focuses on both understanding and performing"--$cProvided by publisher.
505 0 $aThe Baking Profession -- Basic Professional Skills: Bakeshop Math and Food Safety -- Baking and Pastry Equipment -- Ingredients -- Basic Baking Principles -- Understanding Yeast 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 Syrups, 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.
650 0 $aBaking.
650 0 $aFood presentation.
650 7 $aCOOKING$xMethods$xBaking.$2bisacsh
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aFood presentation.$2fast$0(OCoLC)fst00930990
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
776 08 $iOnline version:$aGisslen, Wayne, 1946-$tProfessional baking.$bSeventh edition.$dHoboken, New Jersey : John Wiley & Sons, 2016$z9781119195375$w(DLC) 2016011537
938 $aBrodart$bBROD$n113234767
938 $aBaker and Taylor$bBTCP$nBK0017364365
938 $aYBP Library Services$bYANK$n12513180
029 1 $aAU@$b000057170212
029 1 $aNLGGC$b422476722
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 86 OTHER HOLDINGS