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Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 0471464279 Category : Cooking Languages : en Pages : 735
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 0471464279 Category : Cooking Languages : en Pages : 735
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 1118314107 Category : Cooking Languages : en Pages : 0
Book Description
The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork Features nearly 750 recipes and variations, many including both large and small batch measurements Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art and coauthor of Professional Garde Manger, all from Wiley
Author: Paul D. Kimmel Publisher: Wiley ISBN: 9781119598305 Category : Business & Economics Languages : en Pages :
Book Description
ALERT: The Legacy WileyPLUS platform retires on July 31, 2021 which means the materials for this course will be invalid and unusable. If you were directed to purchase this product for a course that runs after July 31, 2021, please contact your instructor immediately for clarification. There are two WileyPLUS platforms for this title, so please note that you should purchase this version if you course code is a 6 digit numerical code. This packages includes a loose-leaf edition of Financial Accounting: Tools for Business Decision Making, 9th Edition, a WileyPLUS registration code, and 6 months access to the eTextbook (accessible online and offline). For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include valid WileyPLUS registration cards. Financial Accounting: Tools for Business Decision Making, Ninth Edition, provides a simple and practical introduction to financial accounting. It explains the concepts students need to know, while also emphasizing the importance of decision making. In this new edition, all content has been carefully reviewed and revised to ensure maximum student understanding. At the same time, the time-tested features that have proven to be of most help to students such the student-friendly writing style, visual pedagogy, and the relevant and easy-to-understand examples have been retained.
Author: Wayne Gisslen
Author: Wayne Gisslen
Author: Auguste Escoffier
Author: Wayne Gisslen
Author: Weygandt
Author: Weygandt
Author: Weygandt
Author: Weygandt
Author: Paul D. Kimmel
Author: Paul D. Kimmel
Author: Kimmel