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The professional bakeshop : tools, techniques, and formulas for the professional baker Book
Book | John Wiley, Hoboken, N.J. : c2013.

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  • ISBN: 9781118314104 (cloth)
  • ISBN: 1118314107 (cloth)
  • Physical Description: print576 p. : col. ill. ; 29 cm.
  • Publisher: Hoboken, N.J. : John Wiley, c2013.
  • General Note: Abridged ed. of: Professional baking / by Wayne Gisslen, 5th ed., 2009.
  • Bibliography, etc. Note: Includes bibliographical references and index.
  • Formatted Contents Note: Introduction to professional baking -- Fundamentals of baking -- Fundamentals of yeast dough and artisan bread -- Yeast dough formulas -- Quick breads and fried items -- Syrups, creams, sauces, and fruit preparations -- Pies and baked fruit desserts -- Pastries and tarts -- Cake basics -- Advanced and specialty cakes -- Cookies -- Custards, puddings, and frozen desserts -- Advanced techniques -- Plating and presentation.
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