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The Professional Bakeshop
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Publisher:John Wiley & Sons
Publication Date:2012-11-20
ISBN-10:1118314107
ISBN-13:9781118314104
Number of Pages:576 Pages
Book Type:hardcover
Format of ebooks: PDF(Acrobat Reader) or Word version doc Document
Brief introduction of ebooks
The Professional Bakeshop


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 sugarworkFeatures 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
Abstract
The most comprehensive guide on the market for aspiring or Professional bakers and pastry chefs and serious home bakersThis 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 sugarworkFeatures 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

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