College Version - Couverture rigide

Gisslen, Wayne

Couverture rigide

ISBN 10 : 0471346462 ISBN 13 : 9780471346463

Editeur : John Wiley & Sons Inc, 2000

Synopsis

The complete guide to the practice of professional baking and pastry Wayne Gisslen's Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including: 250 new recipes including 175 from the prize-winning pastry chefs of Le Cordon Bleu Seven additional chapters covering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work Superb photographs and design 350 inspiring color photographs of techniques and finished dishes, and a bright, easy-to-use new format Visit the book's companion Web site at www wiley.com/probaking

A propos du livre

Quatrième de couverture

The complete guide to the practice of professional baking and pastry

Wayne Gisslen’s Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this classic resource offers complete, step–by–step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads. The Third Edition is packed with exciting new features, recipe ideas, and learning tools, including:

• 250 new recipes including 175 from the prize–winning pastry chefs of Le Cordon Bleu
• Seven additional chapters covering new material on special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work
• Superb photographs and design 350 inspiring color photographs of techniques and finished dishes, and a bright, easy–to–use new format

Visit the book’s companion Web site at www.wiley.com/probaking

Biographie de l'auteur

WAYNE GISSLEN is the author of the bestselling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef’s Art: Secrets of Four–Star Cooking at Home, all published by John Wiley & Sons, Inc. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2000
• Langue: anglais
• ISBN 10: 0471346462
• ISBN 13: 9780471346463
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 672
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible