Professional Baking / Edition 2by Wayne Gisslen
Pub. Date: 01/01/1993
Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra." Professional Baking, Second Edition now offers step-by-step… See more details below
Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra." Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens. This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance.
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 8.55(w) x 10.96(h) x 0.44(d)
Table of ContentsBasic Principles.
Understanding Yeast Doughs.
Lean Yeast Doughs.
Rich Yeast Doughs.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, and Sauces.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Custards, Puddings, Mousses, and Souffles.
Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
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