Wayne Gisslen’s professional cooking and baking texts are the standard in the culinary field and have educated hundreds of thousands of professional chefs.
Professional Baking offers over 750 recipes for pastries, cakes, desserts and artisan breads, including 150 from the prestigious Le Cordon Bleu cooking school. Enclyclopedic in approach, each recipe includes clear step-by-step instruction, as well as, professional techniques, ideas and inspirations. It is required reading for any aspiring professional chef and certainly recommended for home chefs wanting to take their baking and pastry skills to the next level.
This new edition 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, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
“Classic.”—Food & Wine
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Posted by Food Junkie on September 10, 2004Categories - Baking, Bread, Dessert, Reference, Professional
