by Wayne Gisslen
Interest in fine baking has been on the rise, with artisan bakeries springing up everywhere—along barely traveled country roads and inside jam-packed supermarkets. "Professionals as well as enthusiastic amateurs and even some consumers are looking for more detailed information about the technical aspects of baking," writes baking expert Wayne Gisslen, and in his newly updated "baker's bible," he offers it.
For twenty years, bakers have turned to Gisslen for a wealth of information on the basics of baking techniques, ingredients and recipes. Now, Professional Baking: Fifth Edition is newly revised and expanded "to help both the beginning baker and the experienced professional meet the demands of a changing environment," he says.
The latest edition includes feedback from bakers, pastry chefs, and instructors worldwide.
All-new information covers:
In addition, Gisslen offers expanded information on bakeshop math, baking tools and equipment, and the history of baking. He has also revised sections on ingredients, including more detail on fruits from ripening characteristics to trim yield; and dessert plating concepts and techniques. Appendices cover large quantity measurements, volume equivalents of dry foods, egg safety and more.
"The goal of this book is to provide bakers with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly and skilled and imaginative decoration and presentation," says Gisslen.
Readers can then put their learning into practice using the hundreds of recipes in the book, many derived from the contributions of pastry chefs and bakers at Le Cordon Bleu. Bakers and pastry chefs can make seven-grain bread, Amish-style soft pretzels, panettone, scones, crepes, pies, cakes, tarts and much more.
With gorgeous color photos by J. Gerard Smith, the Fifth Edition of Professional Baking is a true all-in one guide and a must-have for every serious baker.
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chefs 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.
Also available for use in courses:
Professional Baking College Version, which comes with Laminated Mixing Method Cards and Recipe Software; 800 pages; $80.00.
Study Guide to Accompany Professional Baking, 224 pages; $35.00.
This page created May 2008
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