Professional Baking, Fourth Edition by Le Cordon Bleu and Wayne Gisslen and Mary Ellen Griffin

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  • Eat Your Books

    2002 International Association of Culinary Professionals Award Winner

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  • ISBN 10 0471464260
  • ISBN 13 9780471464266
  • Published Apr 06 2004
  • Format Hardcover
  • Page Count 701
  • Language English
  • Edition 4th
  • Countries United States
  • Publisher Willow Creek/Wiley

Publishers Text

The classic professional baking reference - now completely revised and updated.

This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore - including 150 from Le Cordon Bleu - Professional Baking offers an excellent foundation for mastering the art and craft of baking.

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