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Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends in the field, this edition includes new chapters on artisan bread baking equipment as well as new material on plating techniques for restaurant-style desserts. More than 500 color photographs, including 175 new to this edition, illustrate ingredients and step-by-step techniques as well as dozens of finished dishes.
Inside you’ll find an encyclopedia array of 750 classic and creative recipes to explore, including 150 from the prestigious Le Cordon Bleu cooking school, that range from basic crêpes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.
Throughout, the fresh, easy-to-use format makes it easy to find key information at a glance. You’ll also learn not only what techniques work, but also why they work—and how to get the best results every time.
For anyone interested in creating consistently high-quality products with the artistry of a true professional, Wayne Gisslen’s Professional Baking is the place to begin.
From the Inside FlapReview:
Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics—such as pâte brisée 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.
From the Back Cover
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