About Professional Baking
(Sprache: Englisch)
This is a comprehensive text designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe;...
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Produktinformationen zu „About Professional Baking “
This is a comprehensive text designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson. The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.
Inhaltsverzeichnis zu „About Professional Baking “
Chapter 1: Mise en Place Chapter 2: Ingredients Chapter 3: Wheat Flour -- The Essential Grain (and Other Flours) Chapter 4: The Science of Mixing Chapter 5: Thickeners and Stabilizers Chapter 6: Eggs as Thickeners Chapter 7: Eggs as Leaveners and Meringues Chapter 8: Working with Yeast in Straight Doughs Chapter 9: Preferments Chapter 10: Laminated Doughs Chapter 11: Working with Fats in Pies and Tarts Chapter 12: Using Chemical and Steam Leaveners Chapter 13: Quick Bread Mixing Methods Chapter 14: Cake Mixing Methods Chapter 15: Frostings Chapter 16: Cookies Chapter 17: Building Blocks with Sugar Chapter 18: Frozen Desserts Chapter 19: Chocolate Chapter 20: Dessert Sauces and Plating Chapter 21: Healthy Baking Chapter 22: Troubleshooting
Bibliographische Angaben
- Autor: Gail Sokol
- 2006, 704 Seiten, Maße: 22,5 x 28,8 cm, Gebunden, Englisch
- Verlag: Cengage Learning
- ISBN-10: 1401849229
- ISBN-13: 9781401849221
Sprache:
Englisch
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