Synopses & Reviews
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 Baking is 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 Baking is the place to begin.
Synopsis
Wayne Gisslen's Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs--with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Packed with close to 900 recipes, this new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and performance abilities they need to progress and develop in a successful baking career.
Synopsis
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 pâte brisée 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.
Synopsis
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.
About the Author
WAYNE GISSLEN is the author of the best-selling 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 Wiley. 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.
J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.
Table of Contents
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.