Professional Baking

Professional Baking

By Wayne Gisslen

Original Publisher
John Wiley & Sons
Date of publication
2008
ISBN
0471783498

says

Le Cordon Bleu, the respected international network of culinary schools, teamed up with Wayne Gisslen to provide this all-encompassing baking compendium that includes every technique, process, and method needed to become a master baker. This resource’s straightforward approach has seen decades of success among baking students and professionals alike.

from the publisher

Focused on both understanding and performing, [Professional Baking]’s goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

Recommended by

Luiz Hara

Blogger of The London Foodie

The definitive book on baking, it is a big book but has every technique and important recipe in it

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