Professional Baking

Professional Baking

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One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - qProfessional Bakingq 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.chefs in France formed their own corporations and took pastry making away from bakers. From this ... Automated processes enabled bakers to do many tasks with machines that once required a great deal of manual labor. The most important of these technological advances was the development of roller milling. Prior to thisanbsp;...

Title:Professional Baking
Author:Wayne Gisslen
Publisher:John Wiley & Sons - 2004-04-06


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