Professional Baking (Third Edition) by Wayne Gisslen

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  • ISBN 10 0471346462
  • ISBN 13 9780471346463
  • Published Nov 03 2000
  • Format Hardcover
  • Page Count 672
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher John Wiley and Sons Ltd
  • Imprint John Wiley & Sons Inc

Publishers Text

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

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