Professional Baking

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.

The timeless professional baking reference--revised and updated

This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
"Classic."--"Food & Wine"
Wayne Gisslen (Long Lake, MN) is the IACP Cookbook Award-winning author of the bestselling series of culinary books that includes "Professional Cooking" (978-0471-66376-8), "Professional Baking" (978-0471-46426-6), and "Essentials of Professional Cooking" (978-0471-20202-8). A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts.