Synopses & Reviews
If youre serious about baking, youll want to join the tens of thousands of bakers and pastry chefs who have used Wayne Gisslens 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. Youll 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 recipes250 of them newto 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 worlds 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 workand how to get the best results every time. Throughout, the books 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 ingredientsand there is no better place to start than with Professional Baking.
Review
. . . "Professional Baking" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .
by Raymond Sokolov
Synopsis
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.
Synopsis
The complete guide to the practice of professional baking and pastry
Wayne Gisslens Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including:
- 250 new recipesincluding 175 from the prize-winning pastry chefs of Le Cordon Bleu
- Seven additional chapterscovering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work
- Superb photographs and design350 inspiring color photographs of techniques and finished dishes, and a bright, easy-to-use new format
Visit the books companion Web site at www.wiley.com/probaking
About the Author
WAYNE GISSLEN is the author of the bestselling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chefs 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.
Table of Contents
Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Lean Doughs: Yeast Dough Formulas and Techniques.
Rich Doughs: Yeast Dough Formulas and Techniques.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, Icings, and Sauces.
Pies.
Pastries.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Cookies.
Custards, Puddings, Mousses, and Souffl?s.
Frozen Desserts.
Fruit Desserts.
Dessert Presentation.
Chocolate.
Marzipan, Nougatine and Pastillage.
Sugar Techniques.