Professional Baking 3RD Edition Le Cordon Ble

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.

If you’re serious about baking, you’ll want to join the tens of thousands of bakers and pastry chefs who have used Wayne Gisslen’s Professional Baking to learn the basics of their craft. With more information and more recipes than ever before, the new edition of this outstanding book gives you a complete foundation in the art of making pastries, cakes, desserts, and artisan breads. You’ll find detailed information on proper selection of ingredients, mixing and baking techniques, makeup and assembly, decoration and presentation, and more. Procedures are explained clearly, step-by-step, with over 700 classic and creative recipes–250 of them new–to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of this edition is the participation of Le Cordon Bleu, one of the world’s most prestigious cooking schools. Its master chefs have contributed procedures and techniques as well as 175 recipes ranging from classic crêpes and puff pastry to intriguing modern variations on the basics, such as Passion Fruit Bavarian and Cointreau Iced Soufflé. The book also features a Foreword written by André J. Cointreau, President of Le Cordon Bleu. Best of all, Professional Baking shows you not only what techniques work, but also why they work–and how to get the best results every time. Throughout, the book’s bright, fresh format makes it easy to find key information at a glance, so that you can spend less time reading and more time creating in the kitchen. As every baker knows, success begins with the best ingredients–and there is no better place to start than with 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 colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.

WAYNE GISSLEN is the author of the bestselling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef’s Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons, Inc. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Basic Principles.

Ingredients.

Understanding Yeast Doughs.

Lean Yeast Doughs.

Rich Yeast Doughs.

Quick Breads.

Doughnuts, Fritters, Pancakes, and Waffles.

Basic Syrups, Creams, and Sauces.

Pies.

Pastry Basics.

Tarts and Special Pastries.

Cake Mixing and Baking.

Assembling and Decorating Cakes.

Specialty Cakes, Gâteaux, and Torten.

Cookies.

Custards, Puddings, Mousses, and Souffl?s.

Frozen Desserts.

Fruit Desserts.

Dessert Presentation.

Chocolate.

Decorative Work: Marzipan, Nougatine, and Pastillage.

Decorative Work: Sugar Techniques.

Appendices.

Glossary.

Bibliography.

Indexes.