Textbook

Professional Baking, 6th Edition

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Gisslen's 6th edition of Professional Baking�continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.��The text�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 provides both the understanding and performance abilities needed to progress and develop in a successful baking career.

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New To This Edition

Updated information on modern cake decorating styles
Increased examples of modern plated desserts
Revamped mixing phases in relation to gluten development
Fresh perspectives and contemporary methods of baking today
250 new color photographs throughout
More photos of ingredients, procedures, and finished products
More visually engaging

Hallmark Features

Professional Baking is the most widely used textbook for the introductory baking course
Continues to educate readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen
Comprehensively covers baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work
Balancing theory and practice, this text provides both the understanding and performance abilities needed to progress and develop in a successful baking career