Table of Contents

About Le Cordon Bleu.Foreword.Preface.Chapter 1. Basic Principles.Chapter 2. Baking and Pastry Equipment.Chapter 3. Ingredients.Chapter 4. Understanding Yeast Doughs.Chapter 5. Understanding Artisan Breads.Chapter 6. Lean Yeast Doughs.Chapter 7. Rich Yeast Doughs.Chapter 8. Quick Breads.Chapter 9. Doughnuts, Fritters, Pancakes, and Waffles.Chapter 10. Basic Syrups, Creams, and Sauces.Chapter 11. Pies.Chapter 12. Pastry Basics.Chapter 13. Tarts and Special Pastries.Chapter 14. Cake Mixing and Baking.Chapter 15. Assembling and Decorating Cakes.Chapter 16. Specialty Cakes, Gateaux, and Torten.Chapter 17. Cookies.Chapter 18. Custards, Puddings, Mousses, and Souffles.Chapter 19. Frozen Desserts.Chapter 20. Fruit Desserts.Chapter 21. Dessert Presentation.Chapter 22. Chocolate.Chapter 23. Decorative Work: Marzipan, Nougatine, and Pastillage.Chapter 24. Decorative Work: Sugar Techniques.Appendix 1. Large-Quality Measurements.Appendix 2. Metric Conversion Factors.Appendix 3. Decimal Equivalents of Common Fractions.Appendix 4. Approximate Volume Equivalents of Dry Foods.Appendix 5. Temperature Calculations for Yeast Doughs.Appendix 6. Eggs and Safety.Glossary.Bibliography.Recipe Index.Subject Index.

Reviews

Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas. Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included. The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know," "Weight and Volume Equivalents for Common Ingredients," and "What Went Wrong and Why." This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.--Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2008 Reed Business Information.