Professional baking
1985
Gisslen, Wayne
Abstract: Extensive information on baking, for professionals and people with an interest in professional baking, is presented in this book. Fourteen chapters detail: basic principles of baking; baking ingredients; yeast dough; quick breads; doughnuts, fritters, pancakes, and waffles; basic syrups, creams, icings, and sauces; pastries; pies; cake mixing and baking; assembling and decorating cakes; cookies; miscellaneous deserts; and decorative work and display pieces. Appendices include: metric conversion charts; decimal equivalents of fractions; volume equivalents of dry foods; temperature calculations for yeast dough; and an equipment checklist. Bibliography, glossary, recipes, diagrams, photographs, and data tables are included. (mdp).
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