Professional Baking - Hardcover

Gisslen

 
9780471346470: Professional Baking
Hardcover
ISBN 10: 0471346470 ISBN 13: 9780471346470
Verlag: John Wiley & Sons Inc, 2000

Inhaltsangabe

For both professional and serious home bakers, this third edition contains new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a user-friendly design.

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Über die Autorin bzw. den Autor

WAYNE GISSLEN is the author of the bestselling 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 John Wiley & Sons, Inc. 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.

Von der hinteren Coverseite

"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 learn, then polish, their baking and pastry skills. Gisslen brings the chef’s arts to life with vivid full-color photographs and recipes sized for both the professional kitchen and the home. Professional Baking also features procedures and techniques from the prizewinning chefs of the prestigious Le Cordon Bleu cooking school, along with 175 of their most delectable recipes. Presenting professional techniques, recipes, ideas, and inspiration from renowned chef educators, Gisslen’s Professional Baking is the essential kitchen tool for those who want to take their baking and pastry skills to the next level.

Aus dem Klappentext

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 crepes and puff pastry to intriguing modern variations on the basics, such as Passion Fruit Bavarian and Cointreau Iced Souffle. The book also features a Foreword written by Andre 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.

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Verlag
John Wiley & Sons Inc
Erscheinungsdatum
2000
Sprache
Englisch
ISBN 10 
0471346470
ISBN 13 
9780471346470
Einband
Gebundene Ausgabe
Auflage
3
Anzahl der Seiten
574
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar