The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg |
by Wayne Gisslen
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The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques by Bo Friberg |
by Albert Roux
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by Alison Margaret Procter
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Product Description
Product Description
Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step–by–step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must–have resource shares the information and techniques necessary to create high–quality dishes with the artistry of a true professional.
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.
Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step–by–step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must–have resource shares the information and techniques necessary to create high–quality dishes with the artistry of a true professional.
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.
--This text refers to the
Hardcover
edition.
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