Practical Bakery is a much-needed new resource for bakery students and professionals. It covers the full range of baking theory and skills, and has been written for the new NVQ Levels 2 and 3 Craft Baking specifications. The book contains over 250 recipes, both traditional and modern, plus careful explanations of the different baking procedures. All aspects of baking are covered, including: Breadmaking processes Short pastry and puff pastry products Cakemaking processes Popular confectionery Powder aerated products Sandwiches Practical Bakery will also be useful to professional bakers, catering students, and those in cake decoration and bakery evening classes.

Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.

Practical Bakery covers the full range fo baking theory and skills, from bread and pastry good to cakes, scones and confectionery. Each preparation and baking process is clearly explained and illustrated, and numerous up-to-date, detailed recipes are provided for each process. Bakery terms are defined in a glossary at the back.

Offers baking tips and techniques, with recipes for cakes, tarts, pies, cookies, and breads.

He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.

This compendium of bread and home baking offers a spread of recipes for all kinds of baked goods, it is fully illustrated throughout with colour photographs.

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.