Professional Baking (Record no. 226312)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02075nam a22001817a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781119744993 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.8/ |
| Author Mark | GIS |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Author Name | Gisllen,W. |
| 245 ## - TITLE STATEMENT | |
| Title | Professional Baking |
| 250 ## - EDITION STATEMENT | |
| Edition | 8 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New Delhi |
| Name of publisher | Wiley India Pvt Ltd |
| Year of publication | 2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xviii,729 |
| Accompanying material | HB |
| 500 ## - GENERAL NOTE | |
| Bill No | IN-214537 |
| Bill Date | 2025-02-11 |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Keywords | Banking |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals<br/><br/>In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.<br/><br/>Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.<br/><br/>THE NEW EDITION INCLUDES:<br/><br/>Updates to the art program, including new photos, tables, and illustrations throughout the book<br/>Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration<br/>New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination<br/>This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.<br/><br/> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Write Off Books | Lost status | Collection Type | Home library | Current library | Shelving location | Date of Accessioning | Vendor Name | Price | Full call number | Accession Number | Cost, replacement price | Department_2 | Koha item type | Department |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Reference | MIT-WPU | MITKRC | 2nd Floor | 09/07/2025 | Amazon | 13256.00 | 9789386867036 GIS | 208749 | 13256.00 | Hospitality Management | Books | School of Business |