Professional Baking Fourth Edition

About this book

The classic professional baking referencenow completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field the new edition includes new chapters on artisan breads and baking and pastry equipment plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to exploreincluding 150 from Le Cordon BleuProfessional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4) Professional Cooking (0-471-43625-9) Professional Baking (0-471-59508-X) and The Chefs Art (0-471-83684-2).