- Tapa dura: 704 páginas
- Editor: John Wiley & Sons Inc; Edición: 5th Revised edition (7 de marzo de 2008)
- Idioma: Inglés
- ISBN-10: 0471783498
- ISBN-13: 978-0471783497
- Valoración media de los clientes: 1 opinión de cliente
- Clasificación en los más vendidos de Amazon: nº642.064 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
- Ver el Índice completo
Professional Baking (Inglés) Tapa dura – 7 mar 2008
Los clientes que compraron este producto también compraron
Descripción del producto
Reseña del editor
This new edition 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, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
Nota de la solapa
In baking, professionals distinguish themselves by achieving consistently great results. Getting these results takes more than just following recipes. It takes really knowing your ingredients, how to best combine them, and how they perform in the heat of the oven. It also takes understanding such areas as bakeshop equipment and mathematics. So if you're serious about baking, you need a broad, deep knowledge of the craft.
Wayne Gisslen's Professional Baking is unmatched in covering the art, science, and skills of baking practice. It has served for many years as the cornerstone guide for baking and pastry professionals, serious home bakers, and culinary students, giving them the know-how and methods to take their technique to the next level. Now in its Fifth Edition, this peerless resource gives you a complete guide to sustained excellence in your baking.
The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends, this revised and updated edition includes new material on baking for special diets including low-fat, low-sugar, gluten-free, and dairy-free diets. There's also expanded coverage of professionalism, baking science, and ingredients. More than 775 color photographsillustrate ingredients and step-by-steptechniques as well as dozens of finished dishes.
Inside you'll find an encyclopedic array of close to 900 classic and creative recipes to explore, ranging from basic cr?pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.
Filled with the best practices and techniques that have been used to educate a generation of bakers, and presented in an easy-to-navigate layout, Professional Baking, Fifth Edition is the key to creating consistently high-quality baked goods with the artistry of a true professional.Ver Descripción del producto
No es necesario ningún dispositivo Kindle. Descárgate una de las apps de Kindle gratuitas para comenzar a leer libros Kindle en tu smartphone, tablet u ordenador.
Obtén la app gratuita:
Detalles del producto
Si eres el vendedor de este producto, ¿te gustaría sugerir ciertos cambios a través del servicio de atención al vendedor?