Sokol, Gail <br/><br/>
About professional baking / 
Gail Sokol 
 - Australia :  Thomson Delmar Learning,  c2008 
 - xix, 601 pages :  illustrations ;  26 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/> This book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol 
<br/><br/><label>ISBN: </label>9789814232715 
<br/><br/><label>Subjects--Topical Terms: </label><br/>BAKING
<br/><br/><label>LC Class. No.: </label>TX 763 .S65 2008