2 options
Professional baking / Wayne Gisslen. Featuring recipes from Le Cordon Bleu L'Art Culinaire Paris-1895 ;with a foreword by André J. Cointreau, President, Le Cordon Bleu.
LIBRA - Rare TX763 .G47 2001 Malgieri copy
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Gisslen, Wayne, 1946-
- Language:
- English
- Subjects (All):
- Baking.
- Food presentation.
- Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- xxiv, 646 pages, 2 unnumbered pages : color illustrations ; 29 cm
- Edition:
- Third edition.
- Place of Publication:
- New York ; Chichester ; Weinheim : John Wiley & Sons, Inc., [©2001]
- Summary:
- The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
- Contents:
- Basic Principles
- Ingredients
- Understanding Yeast Doughs
- Lean Yeast Doughs
- Rich Yeast Doughs
- Quick Breads
- Doughnuts, Fritters, Pancakes, and Waffles
- Basic Syrups, Creams, and Sauces
- Pies
- Pastry Basics
- Tarts and Special Pastries
- Cake Mixing and Baking
- Assembling and Decorating Cakes
- Specialty Cakes, Gâteaux, and Torten
- Cookies
- Custards, Puddings, Mousses, and Souffles
- Frozen Desserts
- Fruit Desserts
- Dessert Presentation
- Chocolate
- Decorative Work: Marzipan, Nougatine, and Pastillage
- Decorative Work: Sugar Techniques.
- Notes:
- "Photography by J. Gerard Smith."
- Includes bibliographical references (page 629) and indexes.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy: dust jacket retained.
- ISBN:
- 0471346462
- 9780471346463
- 0471346470
- 9780471346470
- 0471357340
- 9780471357346
- OCLC:
- 43859503
- Online:
- Contributor biographical information
- Publisher description
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.