Professional Baking - Couverture rigide

Gisslen, Wayne

Couverture rigide

ISBN 10 : 1119744997 ISBN 13 : 9781119744993

Editeur : John Wiley & Sons Inc, 2022

Synopsis

A 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.

A propos du livre

À propos de l'auteur

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2022
• Langue: anglais
• ISBN 10: 1119744997
• ISBN 13: 9781119744993
• Reliure: Relié
• Nombre de pages: 816
• Coordonnées du fabricant: Easy Access System Europe Oü, 16879218; gpsr.requests@easproject.com; ; Mustamäe tee 50, 10621, Tallinn, Estonia; Tallinn; 10621; Estonie