$68.56 cheaper than the new price!!
Management number | 201896133 | Release Date | 2025/10/08 | List Price | $68.56 | Model Number | 201896133 | ||
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Wayne Gisslen's "Professional Baking" is a comprehensive and accessible introduction to baking practices, ideal for students and early-career professionals. It includes updated US and metric measurements, technique videos, glossaries, audio pronunciations, math tutorials, and quizzes. The new edition also includes updated art program, revised and updated formulas and recipes, and new material on emulsions, no-knead breads, and double hydration.
Format: Hardback
Length: 816 pages
Publication date: 03 March 2022
Publisher: John Wiley & Sons Inc
In the eagerly awaited Eighth Edition of Professional Baking, renowned author Wayne Gisslen takes readers on a comprehensive and insightful journey into the world of baking. This invaluable resource is tailored specifically for students and early-career professionals seeking to establish a solid foundation in baking techniques.
The book begins with a comprehensive introduction to baking practices, covering essential topics such as ingredient selection, proper mixing, and baking techniques. Gisslen's clear and concise writing style makes the content accessible to learners of all levels, ensuring that even beginners can grasp the fundamentals of baking with ease.
Throughout the edition, Gisslen delves into various aspects of baking, including makeup and assembly, skilled and imaginative decoration and presentation, and more. Each recipe and formula is accompanied by both US and metric measurements, providing flexibility for bakers worldwide. The metric measurements have been carefully updated and revised based on the baker's percentages of each ingredient, ensuring accuracy and consistency.
What sets this edition apart is its robust technique instruction. The formulas and recipes are presented in a step-by-step manner, accompanied by detailed explanations and visual aids. Additionally, links to technique videos, glossaries, audio pronunciations, math tutorials, and quizzes are provided to further enhance the learning experience. These resources cater to the diverse needs of students and professional bakers, enabling them to develop both foundational and advanced skills.
The new edition of Professional Baking boasts numerous updates and enhancements. The art program has been revamped, featuring new photos, tables, and illustrations throughout the book. Revised and updated formulas and recipes have been introduced, covering a wide range of topics such as emulsions, mixing techniques, no-knead breads, double hydration, and the construction of entremets. Furthermore, the book has been revised to include new material on the Joconde Method and dough lamination, providing readers with even more valuable insights into the art of baking.
Whether you are a student pursuing a career in baking or a professional chef seeking to expand your culinary expertise, the Eighth Edition of Professional Baking is an indispensable resource. It offers a comprehensive and reliable approach to baking practices, empowering readers to create delicious and impressive baked goods with confidence. So, why wait? Embrace the joy of baking and embark on a culinary journey with Professional Baking today!
Weight: 2458g
Dimension: 224 x 286 x 46 (mm)
ISBN-13: 9781119744993
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