Professional Baking, Seventh Edition WileyPLUS Learning Space Student Package PDF Download
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195139
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195139
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119148480
Category : Cooking
Languages : en
Pages : 114
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Book Description
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119148448
Category : Cooking
Languages : en
Pages : 800
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Book Description
Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
Author: Paula I. Figoni
Publisher: John Wiley & Sons
ISBN: 0470392673
Category : Cooking
Languages : en
Pages : 531
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Book Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119264613
Category : Cooking
Languages : en
Pages :
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Book Description
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a registration code for the WileyPLUS course associated with Professional Baking, Seventh Edition along with a three-hole punched, loose-leaf version of the text. Please note that the loose-leaf print companion is only sold in a set and is not available for purchase on its own. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. Note that WileyPLUS Learning Space and traditional WileyPLUS codes are not interchangeable; check with your instructor to be sure that WileyPLUS Learning Space is required. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Gisslen's Professional Baking 7th Edition Binder Ready Version continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics. This text is an unbound, binder-ready version.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344414
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a registration code for the WileyPLUS course associated with Professional Baking, Seventh Edition along with a three-hole punched, loose-leaf version of the text. Please note that the loose-leaf print companion is only sold in a set and is not available for purchase on its own. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. Note that WileyPLUS Learning Space and traditional WileyPLUS codes are not interchangeable; check with your instructor to be sure that WileyPLUS Learning Space is required. For customer technical support, please visit http: //www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Gisslen's Professional Baking 7th Edition Binder Ready Version continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics. This text is an unbound, binder-ready version.
Author: Gilles Retsin
Publisher: John Wiley & Sons
ISBN: 1119500346
Category : Architecture
Languages : en
Pages : 144
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Book Description
After two decades of experimentation with the digital, the prevalent paradigm of formal continuity is being revised and questioned by an emerging generation of architects and theorists. While the world struggles with a global housing crisis and the impact of accelerated automation on labour, digital designers’ narrow focus on mere style and continuous differentiation seems increasingly out of touch. This issue charts an emerging body of work that is based on a computational understanding of the discrete part or building block – elements that are as scalable, accessible and versatile as digital data. The discrete proposes that a new, digital understanding of assembly, based on parts, contains the greatest promise for a complex, open-ended, adaptable architecture. This approach capitalises on the digital economy and automation, with the potential of the digital to democratise production and increase access. The digital not only has deep implications for how we design and produce architecture; it is first and foremost a new system of production with economic, social and political consequences that need to be taken into account. This issue presents a diverse body of work focused on the notion of the discrete: from design experiments and aesthetics, to urban models, tectonics, distributed robots, new material organisations and post-capitalist scenarios engaging with automation. Contributors: Viola Ago, Mario Carpo, Emmanuelle Chiappone-Piriou, Mollie Claypool, Manuel Jimenez García, Daniel Koehler and Rasa Navasaityte, Immanuel Koh, Neil Leach, Ryan Manning, Philippe Morel, M Casey Rehm, Jose Sanchez, Marrikka Trotter, Manja van de Worp, Maria Yablonina and Lei Zheng. Featured Architects: Kengo Kuma, Lab-eds, Plethora Project, MadM, EZCT, Eragatory and Studio Kinch.
Author: Robert J. Harrington
Publisher: John Wiley & Sons
ISBN: 0471794074
Category : Cooking
Languages : en
Pages : 336
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Book Description
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Author: Ryan E. Smith
Publisher: John Wiley & Sons
ISBN: 0470880465
Category : Architecture
Languages : en
Pages : 492
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Book Description
"Prefab Architecture . . . is beyond theory, and beyond most of what we think we know about pods, containers, mods, and joints. This book is more than 'Prefabrication 101.' It is the Joy of Cooking writ large for the architecture and construction industries." From the Foreword by James Timberlake, FAIA THE DEFINITIVE REFERENCE ON PREFAB ARCHITECTURE FOR ARCHITECTS AND CONSTRUCTION PROFESSIONALS Written for architects and related design and construction professionals, Prefab Architecture is a guide to off-site construction, presenting the opportunities and challenges associated with designing and building with components, panels, and modules. It presents the drawbacks of building in situ (on-site) and demonstrates why prefabrication is the smarter choice for better integration of products and processes, more efficient delivery, and realizing more value in project life cycles. In addition, Prefab Architecture provides: A selected history of prefabrication from the Industrial Revolution to current computer numerical control, and a theory of production from integrated processes to lean manufacturing Coverage on the tradeoffs of off-site fabrication including scope, schedule, and cost with the associated principles of labor, risk, and quality Up-to-date products featuring examples of prefabricated structure, enclosure, service, and nterior building systems Documentation on the constraints and execution of manufacturing, factory production, transportation, and assembly Dozens of recent examples of prefab projects by contemporary architects and fabricators including KieranTimberlake, SHoP Architects, Office dA, Michelle Kaufmann, and many others In Prefab Architecture, the fresh approaches toward creating buildings that accurately convey ature and expanded green building methodologies make this book an important voice for adopting change in a construction industry entrenched in traditions of the past.
