Professional Baking Study Guide
John Wiley & Sons Inc (Verlag)
978-0-471-78350-3 (ISBN)
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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 Souffles. 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.
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 217 x 281 mm |
| Gewicht | 512 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-471-78350-1 / 0471783501 |
| ISBN-13 | 978-0-471-78350-3 / 9780471783503 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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