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Professional Baking, Textbook and Study Guide by Wayne Gisslen Available from Amazon $95.00

Features

Hardcover: 736 pages

Publisher: John Wiley & Sons; 3 edition January 23, 2001

Language: English

ISBN-10: 0471417750

ISBN-13: 978-0471417750

Product Dimensions: 11 x 8.6 x 1.8 inches

Shipping Weight: 5.9 pounds

Book Description
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

The publisher, John Wiley & Sons
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods. --This text refers to an out of print or unavailable edition of this title.

Reader Reviews
This review is from: Professional Baking (Hardcover) This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen. I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients. The instructions are clear and easy to follow. I highly reccomend this book to anyone who is thinking of baking seriously. Comment | Permalink | (Report this)

Professional Baking, Textbook and Study Guide
by Wayne Gisslen
Available from Amazon
$95.00

Professional Baking, Textbook and Study Guide at Chef2Chef