Professional Baking


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.




Psychology Around Us


Book Description

This exciting new textbook for introductory psychology helps to open students’ minds to the idea that psychology is all around us. Authors RON COMER and LIZ GOULD encourage students to examine what they know about human behaviour and how they know it; and open them up to an appreciation of psychology outside of the classroom. Psychology Around Us helps students see the big picture by stressing the interconnected nature of psychological science. Almost every chapter within this first edition helps open students’ minds to comprehend the big picture with sections that highlight how the different fields of psychology are connected to each other and how they connect to everyday life. This text highlights human development, brain function, abnormal psychology, and the individual differences in each area as cut-across themes to demonstrate these connections. Also included are two-page art spreads to demonstrate exactly What Happens In The Brain When we engage in everyday activities such as eat pizza, study psychology, or listen to music. The art featured in these spreads have been created especially for Psychology Around Us by an award-winning artist with input from faculty on how it will contribute to teaching and learning. Features: Cut Across Connections - Almost every chapter helps students comprehend the big picture with sections that highlight how the different fields of psychology are connected to each other and how they connect to everyday life. What Happens in the Brain When…These two-page art spreads demonstrate exactly what happens in the brain when we engage in everyday activities such as eating pizza, studying psychology, or listening to music. Chapter Opening Vignettes - Every chapter begins with a vignette that shows the power of psychology in understanding a whole range of human behaviour. This theme is reinforced throughout the chapter, celebrating the extraordinary processes that make the everyday possible. Special topics on psychology around us - Each chapter highlights interesting news stories, current controversies in psychology, and relevant research findings that demonstrate psychology around us. The Practically Speaking box emphasizes the practical application of everyday psychology. Helpful study tools - Key Terms; Marginal Definitions; Marginal Notes; Chapter Summaries.




Anatomy and Physiology


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Hippolytos


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The Taste of Bread


Book Description

At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.




Professional Baking, Student Study Guide


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.




Calculus Single Variable


Book Description

The 10th edition of Calculus Single Variable continues to bring together the best of both new and traditional curricula in an effort to meet the needs of even more instructors teaching calculus.




A Guide to Modern Cookery


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