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Professional Baking by Wayne Gisslen (2021, Hardcover)

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Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-101119744997

ISBN-139781119744993

eBay Product ID (ePID)5050090004

Product Key Features

Number of Pages816 Pages

Publication NameProfessional Baking

LanguageEnglish

Publication Year2021

SubjectGeneral, Methods / Baking

TypeTextbook

AuthorWayne Gisslen

Subject AreaCooking, House & Home

FormatHardcover

Dimensions

Item Height1.9 in

Item Weight85 Oz

Item Length11.1 in

Item Width8.8 in

Additional Product Features

Edition Number8

Intended AudienceCollege Audience

LCCN2021-035197

Dewey Edition23

ReviewsRead how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy James Beard Foundation

IllustratedYes

Dewey Decimal641.81/5

SynopsisA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.

LC Classification NumberTX763.G47 2022

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von shhol-38
20. Sep. 2024
Professional baking is wonderful
This book is awesome. so many receipes
Bestätigter Kauf: JaArtikelzustand: Gebraucht
von o-atari-o
09. Jun. 2024
Awesome, thank you.
Awesome, thank you.
Bestätigter Kauf: JaArtikelzustand: Neu