736 pages | Wiley; 4 edition | English | ISBN-10: 0471464279 | PDF | 26 MB
Looking to raise your baking to the next level? Start with the book the professionals use—Wayne Gisslen’s Professional Baking. Named the IACP Cookbook Award Winner for Best Technical/Reference in 2002, Professional Baking is considered the cornerstone of a baker or pastry chef’s education. Now updated in a new Fourth Edition, this complete baker’s companion will provide everything you need to know to master the craft and art of making breads, pastries, cakes, pies, mousses, and more, and help you learn and practice sugar work and cake decorating skills.
The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends in the field, this edition includes new chapters on artisan bread baking equipment as well as new material on plating techniques for restaurant-style desserts. More than 500 color photographs, including 175 new to this edition, illustrate ingredients and step-by-step techniques as well as dozens of finished dishes.
Inside you’ll find an encyclopedia array of 750 classic and creative recipes to explore, including 150 from the prestigious Le Cordon Bleu cooking school, that range from basic crêpes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.
Throughout, the fresh, easy-to-use format makes it easy to find key information at a glance. You’ll also learn not only what techniques work, but also why they work—and how to get the best results every time.
For anyone interested in creating consistently high-quality products with the artistry of a true professional, Wayne Gisslen’s Professional Baking is the place to begin. --This text refers to an out of print or unavailable edition of this title.
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