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Professional Baking

Professional Baking

By Wayne Gisslen

Most popular

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

Features & Stories

The Staff of Life: ckbk’s bread-baking collection

The Staff of Life: ckbk’s bread-baking collection

With the recent addition of titles such as Bien Cuit and Josey Baker Bread, ckbk’s bread-baking collection now numbers a neat baker’s dozen. The collection covers everything from books for budding bakers, to works aimed at baking pros, plus beautifully photographed recipe collections inspired by bakeries around the world.

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