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 p×te brisÊe 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.
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