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.
Key Features
- 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.
Contents
1 Introduction to Professional Baking
- Formulas and Measurement
- Measurements
- Baker’s Percentages
- Formula Yields
2 Fundamentals of Baking
- Ingredients
- Basic Baking Principles
3 Fundamentals of Yeast Dough and Artisan Bread
- Lean Dough Products
- Rich Dough Products
- Laminated or Rolled-In Yeast Dough Products
- Yeast Dough Production
- Types of Dough-Making Processes
- Controlling Fermentation
- Bread Faults and Their Causes
- Artisan Breads
4 Yeast Dough Formulas
- Introduction to Handcrafted Breads
- Crisp-Crusted Bread Formulas
- Soft-Crusted Bread and Rye Bread Formulas
- Sourdough Formulas and Specialty Breads for the Artisan Baker
- Rich Yeast Doughs
- Sweet Dough and Rich Dough Formulas
- Laminated Dough Formulas
- Fillings and Toppings
- Makeup Techniques
5 Quick Breads and Fried Items
- Quick Breads
- Doughnuts
- Fritters
- Pancakes and Waffles
6 Syrups, Creams, Sauces, and Fruit Preparations
- Sugar Cooking
- Basic Creams
- Dessert Sauces
- Basic Fruit Preparations
7 Pies and Baked Fruit Desserts
- Pie Doughs
- Assembly and Baking
- Fillings
- Pie Faults and Their Causes
- Baked Fruit Desserts
8 Pastries and Tarts
- Pâte Brisée and Short Pastries
- Puff Pastry
- Éclair Paste
- Strudel and Phyllo
- Baked Meringues
- Tarts and Tartlets
- Special Pastries
9 Cake Basics
- Mixing
- Cake Formula Balance
- Scaling, Panning, and Baking
- Altitude Adjustments
- Cake Formulas
- Icings
- Assembling and Icing Simple Cakes
- Basic Decorating Techniques
10 Advanced and Specialty Cakes
- Planning and Assembling Specialty Cakes
- Procedures for Specialty Cakes
11 Cookies
- Cookie Characteristics and Their Causes
- Mixing Methods
- Types and Makeup Methods
- Panning, Baking, and Cooling
- Petits Fours Secs
- Formulas
12 Custards, Puddings, and Frozen Desserts
- Custards and Puddings
- Bavarians and Mousses
- Soufflés
- Churn-Frozen Desserts
- Still-Frozen Desserts
13 Advanced Techniques
- Introduction to Chocolate
- Working with Couverture
- Molding Chocolate
- Chocolate Decorations
- Chocolate Truffles and Confections
- Marzipan
- Pastillage
- Nougatine
- Boiling Syrups for Sugar Work
- Spun Sugar and Caramel Decorations
- Poured Sugar
- Pulled Sugar and Blown Sugar
- Boiled Sugar Confections
14 Plating and Presentation
- Overview of Dessert Plating 531 Practical Plating Guidelines
Appendices
- Appendix 1: Metric Conversion Factors
- Appendix 2 : Approximate Volume Equivalents of Dry Foods
- Bibliography
- Recipe Index
- Subject Index
About the Authors
- 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 Manager, all from Wiley.
Book Details
- Hardcover: 576 pages
- Publisher: Wiley; 6 edition (July 29, 2013)
- Language: English
- ISBN-10: 1118314107
- ISBN-13: 978-1118314104
- Product Dimensions: 11.4 x 8.8 x 1.3 inches
- List price: $65.00