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Professional Baking (Record no. 226312)

MARC details
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
Holdings
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
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