For both professional and serious home bakers, this third edition contains new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a user-friendly design.
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"Classic."-Food and Wine (on the Second Edition) PROFESSIONAL BAKING Third Edition Wayne Gisslen's professional cooking and baking texts have educated hundreds of thousands of professional chefs. In this fully revised and updated version of Professional Baking, he offers complete step-by-step instruction in the art of making delicious bakery-and restaurant-quality pastries, cakes, desserts, and artisan breads. He also provides more than 700 recipes developed to help readers learn, then polish, their baking and pastry skills. Gisslen brings the chef's arts to life with vivid full-color photographs and recipes sized for both the professional kitchen and the home. Professional Baking also features procedures and techniques from the prizewinning chefs of the prestigious Le Cordon Bleu cooking school, along with 175 of their most delectable recipes. Presenting professional techniques, recipes, ideas, and inspiration from renowned chef educators, Gisslen's Professional Baking is the essential kitchen tool for those who want to take their baking and pastry skills to the next level.
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