About professional baking / Gail Sokol
Material type:
TextPublication details: Australia : Thomson Delmar Learning, c2008Description: xix, 601 pages : illustrations ; 26 cmISBN: 9789814232715Subject(s): BAKING | DESSERTSLOC classification: TX 763 .S65 2008
Books
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 763 .S65 2008 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002141 |
Includes glossary and index.
Chapter 1. Mise en Place --
Chapter 2. Ingredients --
Chapter 3. Wheat Flour: The Essential Grain (and Other Flours) --
Chapter 4. The Science of Mixing --
Chapter 5. Thickeners and Stabilizers --
Chapter 6. Eggs as Thickeners --
Chapter 7. Eggs as Leaveners and Meringues --
Chapter 8. Working with Yeast in Straight Doughs --
Chapter 9. Preferments --
Chapter 10. Laminated Doughs --
Chapter 11. Working with Fats in Pies and Tarts --
Chapter 12. Using Chemical and Steam Leaveners --
Chapter 13. Quick Bread Mixing Methods --
Chapter 14. Cake Mixing Methods --
Chapter 15. Frostings --
Chapter 16. Cookies --
Chapter 17. Building Blocks with Sugar --
Chapter 18. Frozen Desserts --
Chapter 19. Chocolate --
Chapter 20. Dessert Sauces and Plating --
Chapter 21. Healthy Baking --
Chapter 22. Troubleshooting.
This book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol
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