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Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 0471464279 Category : Cooking Languages : en Pages : 735
Book Description
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.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 0471464279 Category : Cooking Languages : en Pages : 735
Book Description
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.
Author: Gail Sokol Publisher: Cengage Learning ISBN: 9781418019723 Category : Business & Economics Languages : en Pages : 0
Book Description
Get the extra practice you need to succeed in your baking course with this hands-on Student Workbook. Designed to help you master the problem-solving skills and concepts presented in ABOUT PROFESSIONAL BAKING, 1st Edition, this practical, easy-to-use workbook reinforces key concepts and promotes skill building.
Author: Wayne Gisslen Publisher: Wiley ISBN: 9780471382782 Category : Cooking Languages : en Pages : 0
Book Description
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 1119148480 Category : Cooking Languages : en Pages : 114
Book Description
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title 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 provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author: Hans Welker Publisher: John Wiley & Sons ISBN: 1118435877 Category : Cooking Languages : en Pages : 416
Book Description
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 0471783498 Category : Cooking Languages : en Pages : 804
Book Description
Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.
Author: Wayne Gisslen Publisher: Wiley ISBN: 9780470316528 Category : Cooking Languages : en Pages : 0
Book Description
Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.
Author: Bo Friberg Publisher: John Wiley & Sons ISBN: 0471359254 Category : Cooking Languages : de Pages : 1067
Book Description
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
Author: Wayne Gisslen
Author: Wayne Gisslen
Author: Gail Sokol
Author: Wayne Gisslen
Author: Wayne Gisslen
Author: Hans Welker
Author: Wayne Gisslen
Author: Wayne Gisslen
Author: Wayne Gisslen
Author: Bo Friberg
Author: CIA