Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
Professional Baking, 7th Edition and method cards are included. If your instructor has list this material for a course that runs after July 1, , please contact them immediately for clarification. This package includes a registration code for the WileyPLUS course associated with Professional Baking, Seventh Edition along with a three-hole punched, loose-leaf version of the text. Special features include: Over new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service Superb photography - nearly 1, illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes.
Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification.
Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.
Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly recipes and more than gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work.
This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods.
This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented. This cookbook is your new go-to baking book. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps.
With Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Learn top tips from a professional chef.
This baking cookbook goes beyond the recipe by teaching the science behind baking. About the Author : J. Buy New Learn more about this copy. Customers who bought this item also bought. Stock Image. Professional Cooking, 6th Edition Gisslen, Wayne. Published by John Wiley Sons Inc New Hardcover Quantity: 1. Seller Rating:. Published by Wiley New Hardcover Quantity: 2.
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