Professional Baking: Trade Version - Hardcover

Gisslen, Wayne

Hardcover

ISBN 10: 0471464260 ISBN 13: 9780471464266

Publisher: John Wiley & Sons, 2004

Synopsis

The classic professional baking reference—now completely revised and updated
This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference 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, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore—including 150 from Le Cordon Bleu—Professional Baking offers an excellent foundation for mastering the art and craft of baking.

Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0–471–83683–4), Professional Cooking (0–471–43625–9), Professional Baking (0–471–59508–X), and The Chef′s Art (0–471–83684–2).

About this title

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.

From the Back Cover

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 pâte brisée 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.

From the Inside Flap

Looking to raise your baking to the next level? Start with the book the professionals use—Wayne Gisslen’s Professional Baking. Named the IACP Cookbook Award Winner for Best Technical/Reference in 2002, Professional Baking is considered the cornerstone of a baker or pastry chef’s education. Now updated in a new Fourth Edition, this complete baker’s companion will provide everything you need to know to master the craft and art of making breads, pastries, cakes, pies, mousses, and more, and help you learn and practice sugar work and cake decorating skills.

The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends in the field, this edition includes new chapters on artisan bread baking equipment as well as new material on plating techniques for restaurant–style desserts. More than 500 color photographs, including 175 new to this edition, illustrate ingredients and step–by–step techniques as well as dozens of finished dishes.

Inside you’ll find an encyclopedia array of 750 classic and creative recipes to explore, including 150 from the prestigious Le Cordon Bleu cooking school, that range from basic crêpes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.

Throughout, the fresh, easy–to–use format makes it easy to find key information at a glance. You’ll also learn not only what techniques work, but also why they work—and how to get the best results every time.

For anyone interested in creating consistently high–quality products with the artistry of a true professional, Wayne Gisslen’s Professional Baking is the place to begin.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 2004
• Language: English
• ISBN 10: 0471464260
• ISBN 13: 9780471464266
• Binding: Hardcover
• Edition number: 4
• Number of pages: 736