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More About This Title Professional Baking, Fourth Edition, Trade Version
English
J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.
English
About Le Cordon Bleu.
Foreword.
Preface.
Chapter 1. Basic Principles
Chapter 2. Baking and Pastry Equipment.
Chapter 3. Ingredients.
Chapter 4. Understanding Yeast Doughs.
Chapter 5. Understanding Artisan Breads.
Chapter 6. Lean Yeast Doughs.
Chapter 7. Rich Yeast Doughs.
Chapter 8. Quick Breads.
Chapter 9. Doughnuts, Fritters, Pancakes, and Waffles.
Chapter 10. Basic Syrups, Creams, and Sauces.
Chapter 11. Pies.
Chapter 12. Pastry Basics.
Chapter 13. Tarts and Special Pastries.
Chapter 14. Cake Mixing and Baking.
Chapter 15. Assembling and Decorating Cakes.
Chapter 16. Specialty Cakes, Gâteaux, and Torten.
Chapter 17. Cookies.
Chapter 18. Custards, Puddings, Mousses, and Soufflés.
Chapter 19. Frozen Desserts.
Chapter 20. Fruit Desserts.
Chapter 21. Dessert Presentation.
Chapter 22. Chocolate.
Chapter 23. Decorative Work: Marzipan, Nougatine, and Pastillage.
Chapter 24. Decorative Work: Sugar Techniques.
Appendix 1. Large-Quality Measurements.
Appendix 2. Metric Conversion Factors.
Appendix 3. Decimal Equivalents of Common Fractions.
Appendix 4. Approximate Volume Equivalents of Dry Foods.
Appendix 5. Temperature Calculations for Yeast Doughs.
Appendix 6. Eggs and Safety.
Glossary.
Bibliography.
Recipe Index.
Subject Index.
