"Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in artisan baking has blossomed, and Professional Baking has changed with each new edition to keep pace with new demands. At the same time, the art and ...
"Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in artisan baking has blossomed, and Professional Baking has changed with each new edition to keep pace with new demands. At the same time, the art and science of teaching has also evolved rapidly as new technological resources have become available to instructors and students. Electronic media, including WileyPLUS, Wiley's online teaching and learning environment, and CulinarE-CompanionTM recipe management software, provide a wealth of resources and tools to make the latest Professional Baking the best learning and teaching text yet. This new 7th edition of the text has been reorganized to fully integrate the print book with its electronic resources. (This wealth of resources is described in more detail later in this preface.) Even with these developments, however, the focus of the text remains, as it always has, on a solid grounding in the basics, presented in a straightforward and easy-to-grasp style. The goal of Professional Baking is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs. Professional Baking focuses on both understanding and performing"--
New. Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Num Pages: 812 pages. BIC Classification: WB. Category: (P) Professional & Vocational. Dimension: 282 x 225 x 39. Weight in Grams: 2210. 2012. 6th Edition. Hardcover.....
I AM BEGINNING TO WONDER IF I NEED ANY OTHER COOKBOOK OUTSIDE OF THE PROFESSIONAL COOKING THAT I AM WAITING TO ARRIVE.
IF THAT ONE IS AS GOOD AS THIS ONE IS, THEN IT IS A LIBRARY IN TWO BOOKS. SO COMPREHENSIVE, SO SENSIBLE A WAY TO APPROACH TO FOOD PREPARATION. I NEED TO GET COMFORTABLE WITH SCALING DOWN THE FORMULAS BEST COOKBOOK I HAVE EVER BOUGHT
COVERS EVERYTHING WITH THE EXCEPTION OF VARIOUS ETHNIC FOODS
Feb 3, 2011
Great choice for someone who wants to cook like a cook.
Jan 2, 2011
This is an incredible book. Bought the first one after my cooking classes ( it was the one the bakers were using). Then bought another one for a friend of mine and he is reading it cover to cover!!! Really learning a lot about cooking, and how much percentages are simplifying things! I recommend this book to anyone who is serious about learning to bake. A must for making life easier in the kitchen. Baking for two or two hundred...very easy! 5 stars
Mar 20, 2009
Thanks Mr.Gisslen for this book
I lovvve this baking book.I ordered this book because i recently graduated from culinary arts school,and this book[Wayne Gisslen Professional Baking,we the students besides the teaching from the instructors]gained alot of baking skills and helpful hints and tips from this book. i give it six stars.
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