Professional Baking, 8th Edition

Name: Professional Baking, 8th Edition
Brand: John Wiley & Sons Inc
SKU: 9781119744993
Price: 57904 HUF
Availability: InStock

Szerző: Wayne Gisslen

Nyelv:

Kötés: Kemény kötésű

Kiadó: John Wiley & Sons Inc

Elérhetőség: Beszállítói készleten alacsony példányszámban

Küldés 11-15 napon belül

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A comprehensive and reliable approach to the foundations of baking, ideal for students and early-car...

Információk a könyvről

Szerző

Wayne Gisslen

Nyelv

Angol

Kötés

Könyv - Kemény kötésű

Kiadva

2022

oldal

816

EAN

9781119744993

ISBN

1119744997

Enbook ID

35827093

Kiadó

John Wiley & Sons Inc

Súly

2486

Méretek

286 x 224 x 46

Teljes leírás

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionalsIn the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.THE NEW EDITION INCLUDES:* Updates to the art program, including new photos, tables, and illustrations throughout the book* Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration* New material and recipes on the construction of entremets and revised material on the Joconde Method and dough laminationThis latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.

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Professional Baking, 8th Edition

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