Professional Baking

Wayne Gisslen (Autor)

Buch | Softcover

144 Seiten

1993 | 2nd edition
John Wiley & Sons Inc (Verlag)
978-0-471-30617-7 (ISBN)

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A practical guide to quality baking practices. This is the second edition of this text and is in book form. An instructor's manual and computer disk can be bought to accompany it.

Basic Principles; Ingredients; Understanding Yeast Doughs; Yeast Dough Formulas and Techniques; Quick Breads; Doughnuts, Fritters, Pancakes and Waffles; Basic Syrups, Creams, Icings and Sauces; Pastries; Pies; Cake Mixing and Baking; Assembling and Decorating Cakes; Cookies; Custard, Puddings, Mousses and Frozen Desserts; Fruit Desserts and Dessert Preparation; Decorative Work and Display Pieces.

Erscheint lt. Verlag	11.1.1994
Zusatzinfo	Ill.
Verlagsort	New York
Sprache	englisch
Maße	215 x 278 mm
Gewicht	340 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-30617-7 / 0471306177
ISBN-13	978-0-471-30617-7 / 9780471306177
Zustand	Neuware