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About professional baking / Gail Sokol

By: Material type: TextTextPublication details: Australia : Thomson Delmar Learning, c2008Description: xix, 601 pages : illustrations ; 26 cmISBN:
  • 9789814232715
Subject(s): LOC classification:
  • TX 763 .S65 2008
Contents:
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.
Summary: This book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 763 .S65 2008 (Browse shelf(Opens below)) c.1 Available NULIB000002141

Includes 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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