|
Professional Baking, Trade, 3rd Edition Posters
Photos Art
Search for Posters Art Prints, photos and get
results from all the many categories from Amazon including
books, videos, dvds, toys, video games, and more.
|
|
|
Posters Art
Prints Photos collectables |
|
|
|
|
|
|
If for some reason you can't find what the
poster or art print your looking for try using the search boxes
below
|
|
 |
|
|
|
|
List Price: $65.00Price: $36.94 You Save: $28.06 (43%)Prices subject to change.
Availability: Usually ships in 1-2 business days
Buy Now!
Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780471346470
ISBN: 0471346470
Label: John Wiley & Sons
Manufacturer: John Wiley & Sons
Number Of Items: 1
Number Of Pages: 672
Publication Date: October 03, 2000
Publisher: John Wiley & Sons
Sales Rank: 411520
Studio: John Wiley & Sons
Related Items:
Browse for similar items by category:
Editorial Review:
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.
Average Rating: 
Rating:  -
This cookbook is a 'must have' for anyone who works in a professional pastry kitchen. Period.
Rating: -
I love this book. I wish it would've been the Baking and Pastry text at my culinary school. It has so many good recipes and method descriptions. I also like the presentation section which pulls everything together for the professional pastry cook/chef.
Rating: -
Chef Gisslen shows you concise and usable methods for preparing every type of pastry found in the modern kitchen. Full of reference material and photographs, this book guides you to better baking. His recipes are consistently successful and easily scaled to large or small service.
Rating: -
I cannot say if this particular B&P book is really any better or worse than any number of other similar texts. It is the textbook from cooking school a few years ago. Even today despite the number of baking and pastry books I have since bought, this one is still the one I use most often, and the first place I go to when I need a correct, authoritative B&P recipe. Even most of my home baking comes from this book.
The chapters are well chosen. Each one covers one subject, and I have yet ... Read More
Rating: -
I'm a culinary student and found this book to be pretty well-written. This was the assigned book for my culinary baking and advanced baking classes. It showed me how to make all kinds of pastries, breads, muffins, scones, etc. I also used the following books which helped me prepare for the type of questions encountered on my baking exams:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and ... Read More
|
