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Professional Baking
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Professional Baking Hardback - 2004 - 4th Edition

by Wayne Gisslen

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Summary

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

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From the publisher

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.

Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Details

  • Title Professional Baking
  • Author Wayne Gisslen
  • Binding Hardback
  • Edition number 4th
  • Edition 4
  • Pages 736
  • Volumes 1
  • Language ENG
  • Publisher Wiley
  • Publication date April 6, 2004
  • ISBN 9780471477761 / 0471477761
  • Weight 4.93 lbs (2.24 kg)
  • Dimensions 10.88 x 7.2 x 1.64 in (27.64 x 18.29 x 4.17 cm)
  • Category Cooking / Wine
  • Dewey Decimal Code 641.815

About the author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.

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