| 000 | 01498nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094842.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789814232715 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 763 .S65 2008 | ||
| 100 |
_aSokol, Gail _eauthor |
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| 245 | 0 |
_aAbout professional baking / _cGail Sokol |
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| 260 |
_aAustralia : _bThomson Delmar Learning, _cc2008 |
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| 300 |
_axix, 601 pages : _billustrations ; _c26 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aChapter 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. | ||
| 520 | _aThis book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol | ||
| 650 | _aBAKING | ||
| 942 |
_2lcc _cBK |
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| 999 |
_c4382 _d4382 |
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