**A comprehensive and reliable approach to the foundations of baking,
ideal for students and early-career professionals
**
In the newly revised Eighth Edition to Professional Baking,
best-selling author, Wayne Gisslen, delivers a comprehensive and
accessible introduction to baking practices, including the selection of
ingredients and proper mixing and baking techniques. The book discusses
makeup and assembly, as well as skilled and imaginative decoration and
presentation, in a straightforward and learner-friendly style.
Each recipe and formula still includes US and metric measurements. The
metric measurements have been updated and revised based on the baker's
percentages of each ingredient; the strong technique instruction of the
formulas and recipes remain unchanged from previous editions. The clear
narrative is accompanied by links to technique videos, glossaries and
audio pronunciations, math tutorials, and quizzes to assist the student
and professional baker in the development of both foundational and more
advanced skills.
THE NEW EDITION INCLUDES:
- Updates to the art program, including new photos, tables, and
illustrations throughout the book
- Revised and updated formulas and recipes, including new material on
emulsions, revisions to the text explaining mixing techniques,
no-knead breads, and double hydration
- New material and recipes on the construction of entremets and revised
material on the Joconde Method and dough lamination
This latest edition of Professional Baking is an indispensable
resource for both students of baking and professional chefs seeking a
sound theoretical and practical foundation in baking practices.
