Professional Baking
By:Wayne Gisslen
Published on 2004-04-06 by John Wiley & Sons
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.
This Book was ranked at 15 by Google Books for keyword Cake Baking book.
Book ID of Professional Baking's Books is YrQZi41PqKEC, Book which was written byWayne Gisslenhave ETAG "2Z+nEWo4j1s"
Book which was published by John Wiley & Sons since 2004-04-06 have ISBNs, ISBN 13 Code is 9780471464273 and ISBN 10 Code is 0471464279
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Book which have "736 Pages" is Printed at BOOK under CategoryCooking
This Book was rated by 14 Raters and have average rate at "4.5"
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