Professional Baking Book

The classic reference on professional baking— now completely revised and expandedProfessional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This edition is packed with new material and features—from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking. Over 600 classic and creative recipes, including 150 from Le Cordon Bleu New chapters on specialty cakes, frozen desserts, special pastries, dessert presentation, sugar work and show pieces, and chocolate work 350 full-color photographs of techniques and finished dishes Wayne Gisslen (Long Lake, MN) is a graduate of The Culinary Institute of America and the author of Professional Cooking, now in its fourth edition, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home.Read More