The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker - Hardcover

Gisslen, Wayne

Hardcover

ISBN 10: 1118314107 ISBN 13: 9781118314104

Publisher: Wiley, 2013

Synopsis

HardCover. Pub Date :2012-11-20 Pages: 640 Language: English Publisher: John Wiley Sons The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakersThis complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward. practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice. this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level.The book offers a complete guide to the basics of preparing breads. pastry doughs. cakes. creams. icings. and much more. Throughout. step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating sugg...

About this title

About the Author:

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art, 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.

About this edition

• Publisher: Wiley
• Publication date: 2013
• ISBN 10: 1118314107
• ISBN 13: 9781118314104
• Binding: Hardcover
• Edition number: 6
• Number of pages: 576