000			04626cam a2200409 i 4500
001			19005207
003			OSt
005			20231006133427.0
008			160307s2017 njua b 001 0 eng
010			_a 2016011013
020			_a9781119657170 _cRM372.00
040			_aDLC _bEnglish _cKKKUANTANNTANNTAN _erda _dKKKUANTANNTAN
042			_apcc
050	0	0	_aTX763 _b.G47 2019
082	0	0	_a641.81/5 _223
084			_aCKB004000 _2bisacsh
100	1		_aGisslen, Wayne, _d1946- _eauthor.
245	1	0	_aProfessional baking / _cWayne Gisslen ; photography by J. Gerard Smith.
250			_aSeventh edition.
260			_aHoboken, New Jersey : _bWiley, _c[2017]
264		1	_aHoboken, New Jersey : _bWiley, _c©2019
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.
505	8		_aMachine generated contents note: Recipe Contents Preface 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, Gâteaux, and Torten Chapter 19: Cookies Chapter 20: Custards, Puddings, Mousses, and Souffles Chapter 21: Frozen Desserts Chapter 22: Fruit Desserts Chapter 23: Dessert Presentation Chapter 24: Chocolate Chapter 25: Marzipan, Pastillage, and Nougatine Chapter 26: Sugar Techniques Chapter 27: Baking for Special Diets Appendix 1: Large-Quantity Measurements Appendix 2: Metric Conversion Factors Appendix 3: Decimal Equivalents of Common Fractions Appendix 4: Approximate Volume Equivalents of Dry Foods Appendix 5: Temperature Calculations for Yeast Doughs Appendix 6: Eggs and Safety Glossary Bibliography Recipe Index Subject Index.
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.
650		0	_aBaking.
650		0	_aFood presentation.
650		7	_aCOOKING / Methods / Baking. _2bisacsh
658			_cSKU
776	0	8	_iOnline version: _aGisslen, Wayne, 1946- author. _tProfessional baking _bSeventh edition. _dHoboken, New Jersey : John Wiley & Sons, 2016 _z9781119195375 _w(DLC) 2016011537
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c4138 _d4138