The classic professional baking reference - now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore - including 150 from Le Cordon Bleu - Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
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Descrizione libro John Wiley and Sons, Inc., 2004. Hardcover. Condizione libro: New. 4th. Codice libro della libreria DADAX0471464260
Descrizione libro John Wiley and Sons, Inc., 2004. Condizione libro: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: One of the most respected cookbooks in the industry the 2002 IACP Cookbook Award Winner for Best Technical/Reference "Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The 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. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics such as pa te brise e and puff pastry and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts. Codice libro della libreria ABE_book_new_0471464260
Descrizione libro John Wiley and Sons, Inc., 2004. Hardcover. Condizione libro: New. book. Codice libro della libreria 0471464260
Descrizione libro John Wiley and Sons, Inc., 2004. Hardcover. Condizione libro: New. Codice libro della libreria P110471464260
Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97804714642661.0