- Hardcover: 704 pages
- Publisher: John Wiley & Sons; 5th Revised edition edition (7 March 2008)
- Language: English
- ISBN-10: 0471783498
- ISBN-13: 978-0471783497
- Product Dimensions: 22.9 x 3.6 x 28.4 cm
- Average Customer Review: 1 customer review
- Amazon Bestsellers Rank: #4,92,185 in Books (See Top 100 in Books)
Professional Baking Hardcover – Import, 7 Mar 2008
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From the Inside Flap
In baking, professionals distinguish themselves by achieving consistently great results. Getting these results takes more than just following recipes. It takes really knowing your ingredients, how to best combine them, and how they perform in the heat of the oven. It also takes understanding such areas as bakeshop equipment and mathematics. So if you′re serious about baking, you need a broad, deep knowledge of the craft.
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.
From the Back Cover
"Classic." Food & Wine Magazine
The timeless professional baking reference revised and updated
Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, Fifth Edition is your essential guide to baking and pastry today. A mainstay on the shelves of serious bakers everywhere, this tested reference showcases the talents of IACP award–winning author Wayne Gisslen in one comprehensive volume.
New features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 color photographs illustrating ingredients, step–by–step techniques, and finished dishes. A clear style, engaging presentation, and high level of detail provide you with a full understanding of how to create truly masterful baked goods.See all Product description
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Top customer reviews
Most helpful customer reviews on Amazon.com
This text/formula source book for bakery and bakers is a replacement for my original, well abused, loved and used text book from culinary school. I preferred to purchase the original edition so that I did not have to re formulate all the high altitude adjustments I have made with the formulas. I admit that theory and aspects of baking evolve and change over time, with introduction of new gadgets and modified ingredients, as the following editions of this book attest to. But for me, this text and its theoretical aspects, and unique layout for the baking formulas, remain true and applicable today. This is not your day to day home bakers book. This is full scale, bakery use formulas.