Professional Baking
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Professional Baking
By Wayne GisslenThe 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.
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Professional Baking
By Wayne GisslenWhen couverture is used to coat candies, cookies, and other products, the chocolate must be prepared by a process called ... for the cocoa butter, not only contain no cocoa solids, but none of the other components of chocolate either.
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Professional Baking
By Wayne GisslenAcknowledgments I could not have written this book without the help of a great many people, to whom I would like to ... talent of Chef Ambarush Lulay, Chef Klaus Tenbergen, Chef Melina Kelson, Chef Lisa Brefere, and most especially, ...
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Professional Baking
By Wayne GisslenNew features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work.
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Professional Baking
By Wayne GisslenLooking to raise your baking to the next level? Start with the book the professionals use—Wayne Gisslen’s Professional Baking.
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Professional Baking
By NRA Educational Foundation Staff, GisslenProfessional Baking