The complete guide to the practice of professional baking and pastry Wayne Gisslen's Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including: 250 new recipes including 175 from the prize-winning pastry chefs of Le Cordon Bleu Seven additional chapters covering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work Superb photographs and design 350 inspiring color photographs of techniques and finished dishes, and a bright, easy-to-use new format Visit the book's companion Web site at www wiley.com/probaking
John Wiley & Sons Inc
Publisher and industry reviews
." . . "Professional Baking"" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .
by Raymond Sokolov
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