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Professional Baking, by Wayne Gisslen
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The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
- Sales Rank: #551193 in Books
- Published on: 2000-10-24
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.04" h x 1.30" w x 8.78" l, .0 pounds
- Binding: Hardcover
- 672 pages
- winner of the 2002 IACP Cookbook Award
Review
. . . "Professional Baking" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .
by Raymond Sokolov
From the Inside Flap
If you’re serious about baking, you’ll want to join the tens of thousands of bakers and pastry chefs who have used Wayne Gisslen’s Professional Baking to learn the basics of their craft. With more information and more recipes than ever before, the new edition of this outstanding book gives you a complete foundation in the art of making pastries, cakes, desserts, and artisan breads. You’ll find detailed information on proper selection of ingredients, mixing and baking techniques, makeup and assembly, decoration and presentation, and more. Procedures are explained clearly, step-by-step, with over 700 classic and creative recipes–250 of them new–to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of this edition is the participation of Le Cordon Bleu, one of the world’s most prestigious cooking schools. Its master chefs have contributed procedures and techniques as well as 175 recipes ranging from classic crêpes and puff pastry to intriguing modern variations on the basics, such as Passion Fruit Bavarian and Cointreau Iced Soufflé. The book also features a Foreword written by André J. Cointreau, President of Le Cordon Bleu. Best of all, Professional Baking shows you not only what techniques work, but also why they work–and how to get the best results every time. Throughout, the book’s bright, fresh format makes it easy to find key information at a glance, so that you can spend less time reading and more time creating in the kitchen. As every baker knows, success begins with the best ingredients–and there is no better place to start than with Professional Baking.
From the Back Cover
The complete guide to the practice of professional baking and pastry
Wayne Gisslen’s Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including:
- 250 new recipes–including 175 from the prize-winning pastry chefs of Le Cordon Bleu
- Seven additional chapters–covering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work
- Superb photographs and design–350 inspiring color photographs of techniques and finished dishes, and a bright, easy-to-use new format
Visit the book’s companion Web site at www.wiley.com/probaking
Most helpful customer reviews
2 of 2 people found the following review helpful.
loved and used text book from culinary school
By Todd
This review is written by the person I purchased the book for:
This text/formula source book for bakery and bakers is a replacement for my original, well abused, loved and used text book from culinary school. I preferred to purchase the original edition so that I did not have to re formulate all the high altitude adjustments I have made with the formulas. I admit that theory and aspects of baking evolve and change over time, with introduction of new gadgets and modified ingredients, as the following editions of this book attest to. But for me, this text and its theoretical aspects, and unique layout for the baking formulas, remain true and applicable today. This is not your day to day home bakers book. This is full scale, bakery use formulas.
2 of 2 people found the following review helpful.
A Very Well Rounded Worth the Buy Baking Book
By Allyson Dexter
I am a professional chef and bought this as a replacement to an old one that got destroyed. It is a great baking book that not only goes into great detail explaining all basic baking and pastry work but goes into some advanced stuff as well. It has wonderful charts and graphs and instructions are easy to follow and understand. The recipes are beyond amazing as well. I have used many a baking book and always come back to this one for basic work. Love this book!
6 of 6 people found the following review helpful.
Nice
By ZoeM
I like it. Plenty of technical information and fills in the blanks about the 'why' for anything I question that other sources may jot answer. I like the history tidbits given, and the recipes are pretty decent as well. I bought this used for a baking class. We use it every day.
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