Professional Baking

Name: Professional Baking
Brand: Unknown
SKU: 9781119744993
Price: 308.99 NZD
Availability: InStock

By Wayne Gisslen

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( 856 ratings, 24 reviews)

Summary

Professional Baking by Wayne Gisslen offers an in-depth exploration of baking techniques and recipes suited for both budding and seasoned bakers. The book provides comprehensive, step-by-step instructions on a wide range of topics, including bread, pastries, and desserts. It emphasises foundational baking principles while integrating professional tips to elevate skills and enhance culinary craftsmanship.
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Format: Hardback

$308⁹⁹

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Professional Baking

$308⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you’re passionate about mastering the art of baking, whether you’re a culinary student or a home baker seeking professional techniques. It offers detailed guidance and comprehensive instructions, helping you to hone your skills and understand the science behind creating stunning and delicious baked goods. You'll enjoy in-depth recipes and a detailed exploration of ingredients and methods that elevate your baking to new heights.

Professional Baking

Description

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals

In the newly revised Eighth Edition of 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 includes both 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 remains 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 programme, 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.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Professional Baking by Wayne Gisslen is widely recognised for balancing detailed instructions with accessible techniques suitable for both novices and experienced bakers. Its comprehensive approach covers fundamental skills and advanced baking techniques, often praised for the clarity of its explanations and helpful illustrations. It is often used in culinary schools, highlighting its educational value as a textbook for aspiring professionals and enthusiastic home bakers alike.

Book Details

INFORMATION

ISBN: 9781119744993

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 03 March 2022

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 8th edition

Audience: Tertiary education

DIMENSIONS

Spine width: 48.0mm

Width: 224.0mm

Height: 282.0mm

Weight: 2404g

Pages: 816

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Non-Fiction Wayne Gisslen

About the Author

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.