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Product Description
Product Description
From the Inside Flap
Wayne Gisslen′s Professional Baking is unmatched in covering the art, science, and skills of baking practice. It has served for many years as the cornerstone guide for baking and pastry professionals, serious home bakers, and culinary students, giving them the know–how and methods to take their technique to the next level. Now in its Fifth Edition, this peerless resource gives you a complete guide to sustained excellence in your baking.
The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends, this revised and updated edition includes new material on baking for special diets including low–fat, low–sugar, gluten–free, and dairy–free diets. There′s also expanded coverage of professionalism, baking science, and ingredients. More than 775 color photographsillustrate ingredients and step–by–steptechniques as well as dozens of finished dishes.
Inside you′ll find an encyclopedic array of close to 900 classic and creative recipes to explore, ranging from basic cr?pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.
Filled with the best practices and techniques that have been used to educate a generation of bakers, and presented in an easy–to–navigate layout, Professional Baking, Fifth Edition is the key to creating consistently high–quality baked goods with the artistry of a true professional.
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73% buy the item featured on this page: Professional Baking£31.61 |
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7% buy How Baking Works: Exploring the Fundamentals of Baking Science£17.03 |
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5% buy The Professional Pastry Chef: Fundamentals of Baking and Pastry £29.88 |
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