by:
Gisslen, Wayne

Publisher:
John Wiley & Sons
Published:October 3, 2000
ISBN:0471346470
Format:Hardcover
Pages:672

Description: Inside Flap Copy
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.

Back Cover Copy
"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... read more

Book Description
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.