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Sto caricando le informazioni... Professional Bakingdi Wayne Gisslen
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. Great explanations of techniques, but there is no way in hell I'm going to use emulsified shortening. ( ) This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information that you wouldn't find even in the wikipedia. The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement for everything, Professional Baking is a good companion to had for beginners of cooking or culinary students. Hence why the book is rather condensed with basic instructions including introductory to the commonest items used in baking like flour, water, oil but it does provide more information like the type of flour being used in recipes, the 12 steps taken for baking a bread down to the types of chocolate you can make. It was never a replacement for the actual kitchen work with the chef but if you have a need to know the differences of Italian and Swiss Meringue or the Scottish or French method for laminated dough, this book can help you with the definition and description. Its not a must have for average bakers because of the size of the book and the overall non-specificity of the content. But if you are interested in baking, this book will help you down to the basic. This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information that you wouldn't find even in the wikipedia. The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement for everything, Professional Baking is a good companion to had for beginners of cooking or culinary students. Hence why the book is rather condensed with basic instructions including introductory to the commonest items used in baking like flour, water, oil but it does provide more information like the type of flour being used in recipes, the 12 steps taken for baking a bread down to the types of chocolate you can make. It was never a replacement for the actual kitchen work with the chef but if you have a need to know the differences of Italian and Swiss Meringue or the Scottish or French method for laminated dough, this book can help you with the definition and description. Its not a must have for average bakers because of the size of the book and the overall non-specificity of the content. But if you are interested in baking, this book will help you down to the basic. nessuna recensione | aggiungi una recensione
The classic professional baking reference-- now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore-- including 150 from Le Cordon Bleu-- Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2). Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassificazione LCVotoMedia:
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