Items related to Professional Baking: College Version Textbook and Study...
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
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Review:
. . . "Professional Baking" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .
From the Back Cover:
by Raymond Sokolov
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
"About this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons
- Publication date2001
- ISBN 10 0471417750
- ISBN 13 9780471417750
- BindingHardcover
- Edition number3
- Number of pages736
- Rating
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