 Professional Baking, College Version with CD-ROM, 5th Edition
ISBN: 978-0-471-78348-0
Hardcover
768 pages
March 2008
US $80.00
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The new edition of the classic baking text
Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.
This Fifth Edition includes:
*
New recipes and dozens more revised and improved
*
More than 150 new photographs
*
A new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust content
*
More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques
*
A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets
*
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
*
Revised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients
Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.
This Fifth Edition includes:
*
New recipes and dozens more revised and improved
*
More than 150 new photographs
*
A new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust content
*
More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques
*
A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets
*
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
*
Revised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients
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