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Wayne Gisslen’s Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs — with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. Packed with close to 900 recipes, this new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and performance abilities they need to progress and develop in a successful baking career.
New to this edition:
Includes 24 completely new recipes - dozens more have been revised and improved
Includes a new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets
Features 105 new photographs of finished dishes, techniques and product identification.
More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques
Each copy of the text includes a new recipe management software program, Wiley CulinarE-Companion, features user-friendly navigation, flexibility, and robust content — which means no special training necessary!
This edition can be packaged with new method cards featuring step-by-step instructions of the key methods used in creating yeast doughs, quick breads, cakes and cookies
Includes new sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest
作者簡介
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
