Synopsis
Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.
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Quatrième de couverture
The new edition of the classic baking text
Wayne Gisslen′s Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher–level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.
This Fifth Edition includes:
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New recipes and dozens more revised and improved
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More than 150 new photographs
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A new recipe management software program, Wiley CulinarE–Companion, that features user–friendly navigation, flexibility, and robust content
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More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques
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A new chapter on baking for special diets, including low–fat, low–sugar, gluten–free, and dairy–free diets
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New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest
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Revised and enlarged chapter on ingredients, including more detailed information on all catego–ries of ingredients
Présentation de l'éditeur
Wayne Gisslen′s Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher–level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career.
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