Description
| Product ID: | 9781119744993 |
| Product Form: | Hardback |
| Country of Manufacture: | US |
| Title: | Professional Baking |
| Authors: | Author: Wayne Gisslen |
| Page Count: | 816 |
| Subjects: | Baking, Cakes, baking, icing & sugarcraft |
| Description: | 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 bookRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydrationNew 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. |
| Imprint Name: | John Wiley & Sons Inc |
| Publisher Name: | John Wiley & Sons Inc |
| Country of Publication: | GB |
| Publishing Date: | 2022-03-03 |
