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.
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.
The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review A comprehensive and reliable approach to the foundations of baking, ideal for students and early ...
Designed to help you master the problem-solving skills and concepts presented in ABOUT PROFESSIONAL BAKING, 1st Edition, this practical, easy-to-use workbook reinforces key concepts and promotes skill building.
Professional Baking
With Professional Baking, you'll get a foundation in baking practices - from the selection of ingredients to proper mixing. The book covers the topics of baking techniques, attentive assembly, inspired decoration, and presentation.
The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical ...
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.
"There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry.
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
One of Food52’s most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them When people see Erin McDowell frost a perfect layer cake, weave a ...