Professional Baking

Wayne Gisslen (Autor)

Buch | Hardcover

736 Seiten

2004 | 4th ed.
John Wiley & Sons Inc (Verlag)
978-0-471-47776-1 (ISBN)

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One of the respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference, this book brings aspiring pastry chefs and serious home bakers. It offers instruction in every facet of the baker's craft, offering more than 750 recipes for everything from cakes, pies, pastries and cookies to artisan breads.

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - 'Professional Baking' brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry - and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Erscheint lt. Verlag	11.5.2004
Verlagsort	New York
Sprache	englisch
Maße	183 x 276 mm
Gewicht	2236 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-471-47776-1 / 0471477761
ISBN-13	978-0-471-47776-1 / 9780471477761
Zustand	Neuware