Looking to raise your baking to the next level? Start with the book the professionals use—Wayne Gisslen’s Professional Baking. Named the IACP Cookbook Award Winner for Best Technical/Reference in 2002, Professional Bakingis considered the cornerstone of a baker or pastry chef’s education. Now updated in a new Fourth Edition, this complete baker’s companion  will provide everything you need to know to master the craft and art of making breads, pastries, cakes, pies, mousses, and more, and help you learn and practice sugar work and cake decorating skills.

The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends in the field, this edition includes new chapters on artisan bread baking equipment as well as new material on plating techniques for restaurant-style desserts. More than 500 color photographs, including 175 new to this edition, illustrate ingredients and step-by-step techniques as well as dozens of finished dishes.

Inside you’ll find an encyclopedia array of 750 classic and creative recipes to explore, including 150 from the prestigious Le Cordon Bleu cooking school, that range from basic crêpes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.

Throughout, the fresh, easy-to-use format makes it easy to find key information at a glance. You’ll also learn not only what techniques work, but also why they work—and how to get the best results every time.

For anyone interested in creating consistently high-quality products with the artistry of a true professional, Wayne Gisslen’s Professional Bakingis the place to begin.

The classic reference on professional baking— now completely revised and expanded

Professional 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."

" Classic." – Food and Wine (on the Second Edition) PROFESSIONAL BAKING Third Edition Wayne Gisslen’ s professional cooking and baking texts have educated hundreds of thousands of professional chefs. In this fully revised and updated version of Professional Baking, he offers complete step-by-step instruction in the art of making delicious bakery-and restaurant-quality pastries, cakes, desserts, and artisan breads. He also provides more than 700 recipes developed to help readers learn, th polish, their baking and pastry skills. Gisslen brings the chef’ s arts to life with vivid full-color photographs and recipes sized for both the professional kitchen and the home. Professional Baking also features procedures and techniques from the prizewinning chefs of the prestigious Le Cordon Bleu cooking school, along with 175 of their most delectable recipes. Presenting professional techniques, recipes, ideas, and inspiration from renowned chef educators, Gisslen’ s Professional Baking is the essential kitchen tool for those who want to take their baking and pastry skills to the next level.

Recipe Contents.

About Le Cordon Bleu.

Foreword.

Preface.

Chapter 1. Basic Principles

Chapter 2. Baking and Pastry Equipment.

Chapter 3. Ingredients.

Chapter 4. Understanding Yeast Doughs.

Chapter 5. Understanding Artisan Breads.

Chapter 6. Lean Yeast Doughs.

Chapter 7. Rich Yeast Doughs.

Chapter 8. Quick Breads.

Chapter 9. Doughnuts, Fritters, Pancakes, and Waffles.

Chapter 10. Basic Syrups, Creams, and Sauces.

Chapter 11. Pies.

Chapter 12. Pastry Basics.

Chapter 13. Tarts and Special Pastries.

Chapter 14. Cake Mixing and Baking.

Chapter 15. Assembling and Decorating Cakes.

Chapter 16. Specialty Cakes, Gâteaux, and Torten.

Chapter 17. Cookies.

Chapter 18. Custards, Puddings, Mousses, and Soufflés.

Chapter 19. Frozen Desserts.

Chapter 20. Fruit Desserts.

Chapter 21. Dessert Presentation.

Chapter 22. Chocolate.

Chapter 23. Decorative Work: Marzipan, Nougatine, and Pastillage.

Chapter 24. Decorative Work: Sugar Techniques.

Appendix 1. Large-Quality Measurements.

Appendix 2. Metric Conversion Factors.

Appendix 3. Decimal Equivalents of Common Fractions.

Appendix 4. Approximate Volume Equivalents of Dry Foods.

Appendix 5. Temperature Calculations for Yeast Doughs.

Appendix 6. Eggs and Safety.

Glossary.

Bibliography.

Recipe Index.

Subject Index.