Study Guide to Accompany Professional Baking
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Produktinformationen zu „Study Guide to Accompany Professional Baking “
This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package.
Inhaltsverzeichnis zu „Study Guide to Accompany Professional Baking “
- Chapter 1. the Baking Profession- Chapter 2. Basic Professional Skills: Bakeshop Math and Sanitation
- Chapter 3. Baking and Pastry Equipment
- Chapter 4. Ingredients
- Chapter 5. Basic Baking Principles
- Chapter 6. Understanding Yeast Doughs
- Chapter 7. Understanding Artisan Breads
- Chapter 8. Lean Yeast Doughs
- Chapter 9. Rich Yeast Doughs
- Chapter 10. Quick Breads
- Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles
- Chapter 12. Basic Syrups, Creams, and Sauces
- Chapter 13. Pies
- Chapter 14. Pastry Basics
- Chapter 15. Tarts and Special Pastries
- Chapter 16. Cake Mixing and Baking
- Chapter 17. Assembling and Decorating Cakes
- Chapter 18. Specialty Cakes, Gateaux, and Torten
- Chapter 19. Cookies
- Chapter 20. Custards, Puddings, Mousses, and Soufflés
- Chapter 21. Frozen Desserts
- Chapter 23. Dessert Presentation
- Chapter 24. Chocolate
- Chapter 25. Marzipan, Nougatine, and Pastillage
- Chapter 26. Sugar Techniques
- Chapter 27. Baking for Special Diets
- Appendix : Sample Prices
Autoren-Porträt von Wayne Gisslen
Wayne Gisslen is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley-VCH .
Bibliographische Angaben
- Autor: Wayne Gisslen
- 2008, 5th ed., 160 Seiten, Kartoniert (TB), Deutsch
- Verlag: Wiley & Sons
- ISBN-10: 0471783501
- ISBN-13: 9780471783503
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