ISBN: 9780471783497
'Classic.'-Food & Wine Magazine The timeless professional baking reference-revised and updated Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and… More...
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2008, ISBN: 9780471783497
'Classic.'-Food & Wine Magazine The timeless professional baking reference-revised and updated Covering everything from cakes, pies, pastries, and cookies to artisan breads, fri… More...
Orellfuessli.ch Nr. 14988318. Shipping costs:, Versandfertig innert 6 - 9 Werktagen, zzgl. Versandkosten, Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage. (EUR 16.67) Details... |
2008, ISBN: 9780471783497
John Wiley & Sons, Hardcover, Auflage: 5th Edition, Trade Version, 704 Seiten, Publiziert: 2008-03-07T00:00:01Z, Produktgruppe: Book, 2.12 kg, Verkaufsrang: 1388169, Bread, Baking, Food &… More...
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2008, ISBN: 9780471783497
John Wiley & Sons, Hardcover, Auflage: 5th Edition, Trade Version, 704 Seiten, Publiziert: 2008-03-07T00:00:01Z, Produktgruppe: Book, 2.12 kg, Verkaufsrang: 1388169, Bread, Baking, Food &… More...
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2008, ISBN: 9780471783497
Wiley, Gebundene Ausgabe, Auflage: 5, 704 Seiten, Publiziert: 2008-03-07T00:00:01Z, Produktgruppe: Book, 4.68 kg, Verkaufsrang: 38924, Allgemeines, Grundwissen & Lexika, Kochen & Genießen… More...
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ISBN: 9780471783497
'Classic.'-Food & Wine Magazine The timeless professional baking reference-revised and updated Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and… More...
2008, ISBN: 9780471783497
'Classic.'-Food & Wine Magazine The timeless professional baking reference-revised and updated Covering everything from cakes, pies, pastries, and cookies to artisan breads, fri… More...
2008
ISBN: 9780471783497
John Wiley & Sons, Hardcover, Auflage: 5th Edition, Trade Version, 704 Seiten, Publiziert: 2008-03-07T00:00:01Z, Produktgruppe: Book, 2.12 kg, Verkaufsrang: 1388169, Bread, Baking, Food &… More...
2008, ISBN: 9780471783497
John Wiley & Sons, Hardcover, Auflage: 5th Edition, Trade Version, 704 Seiten, Publiziert: 2008-03-07T00:00:01Z, Produktgruppe: Book, 2.12 kg, Verkaufsrang: 1388169, Bread, Baking, Food &… More...
2008, ISBN: 9780471783497
Wiley, Gebundene Ausgabe, Auflage: 5, 704 Seiten, Publiziert: 2008-03-07T00:00:01Z, Produktgruppe: Book, 4.68 kg, Verkaufsrang: 38924, Allgemeines, Grundwissen & Lexika, Kochen & Genießen… More...
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Details of the book - Professional Baking
EAN (ISBN-13): 9780471783497
ISBN (ISBN-10): 0471783498
Hardcover
Publishing year: 2008
Publisher: John Wiley & Sons
770 Pages
Weight: 2,096 kg
Language: eng/Englisch
Book in our database since 2009-03-08T12:49:15-04:00 (New York)
Detail page last modified on 2022-02-16T08:50:09-05:00 (New York)
ISBN/EAN: 9780471783497
ISBN - alternate spelling:
0-471-78349-8, 978-0-471-78349-7
Alternate spelling and related search-keywords:
Book author: gerard, andre, gisslen wayne
Book title: baking
Information from Publisher
Author: Wayne Gisslen
Title: Professional Baking
Publisher: John Wiley & Sons
704 Pages
Publishing year: 2008-03-07
Weight: 2,095 kg
Language: English
212,00 € (DE)
225mm x 280mm x 36mm
BB; GB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Backen; Backen; Hotelgewerbe, Gastronomie u. Touristik; Bäckerei u. Konditorei; Hospitality; Backen; Professional Baking & Pastry
Recipe Contents. About Le Cordon Bleu. Foreword. Preface. Chapter 1. The Baking Profession. Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation. Chapter 3. Baking and Pastry Equipment. Chapter 4. Ingredients. Chapter 5. Basic Baking Principles. Chapter 6. Understanding Yeast Doughs. Chapter 7. Understanding Artisan Breads. Chapter 8. Lean Yeast Doughs. Chapter 9. Rich Yeast Doughs. Chapter 10. Quick Breads. Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles. Chapter 12. Basic Syrups, Creams, and Sauces. Chapter 13. Pies. Chapter 14. Pastry Basics. Chapter 15. Tarts and Special Pastries. Chapter 16. Cake Mixing and Baking. Chapter 17. Assembling and Decorating Cakes. Chapter 18. Specialty Cakes, Gâteaux, and Torten. Chapter 19. Cookies. Chapter 20. Custards Puddings, Mousses, and Soufflés. Chapter 21. Frozen Desserts. Chapter 22. Fruit Desserts. Chapter 3. Dessert Presentation. Chapter 24. Chocolate. Chapter 25. Marzipan, Nouogatine, and Pastillage. Chapter 26. Sugar Techniques. Chapter 27. Baking for Special Diets. Appendix 1. Large-Quantity Measurements. Appendix 2. Metric Conversion Factors. Appendix 3. Decimal Equivalents of Common Fractions. Appendix 4. Approximate Volume 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.More/other books that might be very similar to this book
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