{"product_id":"professional-baking-isbn-9781119744993","title":"Professional Baking","description":"\u003cp\u003e\u003cb\u003eA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals\u003cbr\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn the newly revised Eighth Edition to\u003ci\u003e Professional Baking,\u003c\/i\u003e best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. \u003c\/p\u003e\u003cp\u003eEach recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE NEW EDITION INCLUDES:\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e\u003cb\u003e\u003cli\u003eUpdates to the art program, including new photos, tables, and illustrations throughout the book\u003c\/li\u003e \u003cli\u003eRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration\u003c\/li\u003e \u003cli\u003eNew material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination\u003c\/li\u003e\u003c\/b\u003e\u003c\/ul\u003e \u003cp\u003eThis latest edition of\u003ci\u003e Professional Baking\u003c\/i\u003e is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices. \u003c\/p\u003e\u003cp\u003eRecipe Contents xiii\u003c\/p\u003e \u003cp\u003ePreface xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Baking Profession 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaking: Historical Background 4\u003c\/p\u003e \u003cp\u003eBaking and Pastry Careers 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Basic Professional Skills: Bakeshop Math and Food Safety 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUsing Formulas 16\u003c\/p\u003e \u003cp\u003eMeasurement 19\u003c\/p\u003e \u003cp\u003eUsing Baker’s Percentages 23\u003c\/p\u003e \u003cp\u003eCost Calculations 28\u003c\/p\u003e \u003cp\u003eFood Safety and Sanitation 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Baking and Pastry Equipment 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLarge Equipment 42\u003c\/p\u003e \u003cp\u003ePans, Containers, and Molds 46\u003c\/p\u003e \u003cp\u003eHand Tools and Miscellaneous Equipment 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Ingredients 55\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWheat Flour 56\u003c\/p\u003e \u003cp\u003eOther Flours, Meals, and Starches 63\u003c\/p\u003e \u003cp\u003eSugars 67\u003c\/p\u003e \u003cp\u003eFats 71\u003c\/p\u003e \u003cp\u003eMilk and Milk Products 75\u003c\/p\u003e \u003cp\u003eEggs 79\u003c\/p\u003e \u003cp\u003eLeavening Agents 82\u003c\/p\u003e \u003cp\u003eGelling Agents 86\u003c\/p\u003e \u003cp\u003eFruits and Nuts 88\u003c\/p\u003e \u003cp\u003eChocolate and Cocoa 90\u003c\/p\u003e \u003cp\u003eSalt, Spices, and Flavorings 94\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Basic Baking Principles 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing and Gluten Development 100\u003c\/p\u003e \u003cp\u003eThe Baking Process 104\u003c\/p\u003e \u003cp\u003eAfter Baking 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Understanding Yeast Doughs 109\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eYeast Product Types 110\u003c\/p\u003e \u003cp\u003eThe 12 Steps of Yeast Dough Production 111\u003c\/p\u003e \u003cp\u003eStandards of Quality for Yeast Goods 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Lean Yeast Doughs: Straight Doughs 123\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing Methods and Mix Techniques 124\u003c\/p\u003e \u003cp\u003eControlling Fermentation 129\u003c\/p\u003e \u003cp\u003eProducing Handcrafted Breads 131\u003c\/p\u003e \u003cp\u003eMakeup Techniques 147\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSponges and Other Yeast Pre-Ferments 164\u003c\/p\u003e \u003cp\u003eSourdough Starters 167\u003c\/p\u003e \u003cp\u003eDough Temperatures and Fermentation 171\u003c\/p\u003e \u003cp\u003eFrom Fermentation to Baking 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Rich Yeast Doughs 191\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSweet Dough and Rich Dough Formulas 192\u003c\/p\u003e \u003cp\u003eLaminated Dough Formulas 198\u003c\/p\u003e \u003cp\u003eMakeup of Rich-Dough Products 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Quick Breads 221\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMuffin Mixing and Production Methods 222\u003c\/p\u003e \u003cp\u003eBiscuit Mixing and Production Methods 224\u003c\/p\u003e \u003cp\u003eFormulas 226\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Doughnuts, Fritters, Pancakes, and Waffles 239\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDoughnuts and Other Fried Pastries 240\u003c\/p\u003e \u003cp\u003ePancakes and Waffles 252\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Basic Syrups, Creams, and Sauces 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSugar Cooking 262\u003c\/p\u003e \u003cp\u003eBasic Foams: Whipped Cream and Meringues 265\u003c\/p\u003e \u003cp\u003eCustard Sauces 270\u003c\/p\u003e \u003cp\u003eDessert Sauces and Chocolate Creams 277\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Pies 293\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePie Doughs 294\u003c\/p\u003e \u003cp\u003eAssembly and Baking 298\u003c\/p\u003e \u003cp\u003eFillings 302\u003c\/p\u003e \u003cp\u003eStandards of Quality for Pies 322\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Pastry Basics 325\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePâte Brisée and Short Pastries 326\u003c\/p\u003e \u003cp\u003ePuff Pastry 329\u003c\/p\u003e \u003cp\u003eÉclair Paste 344\u003c\/p\u003e \u003cp\u003eStrudel and Phyllo 350\u003c\/p\u003e \u003cp\u003eBaked Meringues 356\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Tarts and Special Pastries 365\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTarts and Tartlets 366\u003c\/p\u003e \u003cp\u003eSpecial Pastries 375\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Cake Mixing and Baking 389\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePrinciples of Cake Mixing 390\u003c\/p\u003e \u003cp\u003eMixing High-Fat or Shortened Cakes 392\u003c\/p\u003e \u003cp\u003eMixing Egg-Foam Cakes 396\u003c\/p\u003e \u003cp\u003eCake Formula Balance 401\u003c\/p\u003e \u003cp\u003eScaling, Panning, and Baking 402\u003c\/p\u003e \u003cp\u003eStandards of Quality for Cakes 405\u003c\/p\u003e \u003cp\u003eAltitude Adjustments 407\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Assembling and Decorating Cakes 431\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreparing Icings 432\u003c\/p\u003e \u003cp\u003eAssembling and Icing Simple Cakes 446\u003c\/p\u003e \u003cp\u003eBasic Decorating Techniques 450\u003c\/p\u003e \u003cp\u003ePlanning and Assembling Specialty Cakes 458\u003c\/p\u003e \u003cp\u003eProcedures for Specialty Cakes 466\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Cookies 491\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCookie Characteristics and Their Causes 492\u003c\/p\u003e \u003cp\u003eMixing Methods 493\u003c\/p\u003e \u003cp\u003eTypes and Makeup Methods 495\u003c\/p\u003e \u003cp\u003ePanning, Baking, and Cooling 498\u003c\/p\u003e \u003cp\u003eStandards of Quality for Cookies 499\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Custards, Puddings, Mousses, and Soufflés 527\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRange-Top Custards and Puddings 528\u003c\/p\u003e \u003cp\u003eBaked Custards and Puddings and Steamed Desserts 531\u003c\/p\u003e \u003cp\u003eBavarians, Mousses, and Charlottes 541\u003c\/p\u003e \u003cp\u003eDessert Soufflés 563\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Frozen Desserts 567\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdentifying Quality Ice Cream and Sorbet Desserts 568\u003c\/p\u003e \u003cp\u003ePreparing Ice Creams and Sorbets 571\u003c\/p\u003e \u003cp\u003ePreparing Still-Frozen Desserts 580\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Fruit Desserts 589\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHandling Fresh Fruits 590\u003c\/p\u003e \u003cp\u003ePreparing Fruit Desserts 598\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Dessert Presentation 619\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOverview of Dessert Plating 620\u003c\/p\u003e \u003cp\u003ePractical Plating Guidelines 622\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Chocolate 647\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProduction and Tempering of Chocolate 648\u003c\/p\u003e \u003cp\u003eMolding Chocolate 652\u003c\/p\u003e \u003cp\u003eChocolate Decorations 653\u003c\/p\u003e \u003cp\u003eChocolate Truffles and Confections 660\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Marzipan, Pastillage, and Nougatine 669\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMarzipan 670\u003c\/p\u003e \u003cp\u003ePastillage 674\u003c\/p\u003e \u003cp\u003eNougatine 678\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Sugar Techniques 683\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBoiling Syrups for Sugar Work 684\u003c\/p\u003e \u003cp\u003eSpun Sugar, Caramel Decorations, and Poured Sugar 685\u003c\/p\u003e \u003cp\u003ePulled Sugar and Blown Sugar 691\u003c\/p\u003e \u003cp\u003eBoiled Sugar Confections 698\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Baking for Special Diets 705\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutritional Concerns 706\u003c\/p\u003e \u003cp\u003eFood Allergies and Intolerances 710\u003c\/p\u003e \u003cp\u003eModifying Formulas for Special Needs 713\u003c\/p\u003e \u003cp\u003eAppendix 1 Large-Quantity Measurements A-1\u003c\/p\u003e \u003cp\u003eAppendix 2 Metric Conversion Factors A-26\u003c\/p\u003e \u003cp\u003eAppendix 3 Decimal Equivalents of Common Fractions A-27\u003c\/p\u003e \u003cp\u003eAppendix 4 Approximate Volume Equivalents of Dry Foods A-28\u003c\/p\u003e \u003cp\u003eAppendix 5 Temperature Calculations for Yeast Doughs A-29\u003c\/p\u003e \u003cp\u003eAppendix 6 Egg Safety A-31\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eBibliography B-1\u003c\/p\u003e \u003cp\u003eRecipe Index I-1\u003c\/p\u003e \u003cp\u003eSubject Index I-11\u003c\/p\u003e \u003cp\u003eRead how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundationhttps:\/\/www.jamesbeard.org\/blog\/member-spotlight-wayne-gisslen\"\u003cbr\u003ePatron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation\u003c\/p\u003e \u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking.\u003c\/i\u003e He is a graduate of the Culinary Institute of America.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIn the newly revised Eighth Edition to\u003ci\u003e Professional Baking,\u003c\/i\u003e best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. \u003c\/p\u003e\u003cp\u003eEach recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE NEW EDITION INCLUDES:\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e\u003cb\u003e\u003cli\u003eUpdates to the art program, including new photos, tables, and illustrations throughout the book\u003c\/li\u003e \u003cli\u003eRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration\u003c\/li\u003e \u003cli\u003eNew material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination\u003c\/li\u003e\u003c\/b\u003e\u003c\/ul\u003e \u003cp\u003eThis latest edition of\u003ci\u003e Professional Baking\u003c\/i\u003e is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989865087205,"sku":"NP9781119744993","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119744993.jpg?v=1761785724","url":"https:\/\/k12savings.com\/products\/professional-baking-isbn-9781119744993","provider":"K12savings","version":"1.0","type":"link"}