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The classic professional baking referencenow completely revised and updatedThis Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless uptodate 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 (0471836834), Professional Cooking (0471436259), Professional Baking (047159508X), and The Chef's Art (0471836842).
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- Q: What is the main focus of Professional Baking, Fourth Edition? A: Professional Baking, Fourth Edition focuses on providing comprehensive coverage of baking theory and practice, making it suitable for both professional and home bakers.
- Q: How many recipes are included in this baking book? A: This edition includes more than 750 classic and creative recipes, with 150 recipes contributed by Le Cordon Bleu.
- Q: What new content is featured in the Fourth Edition? A: The Fourth Edition includes new chapters on artisan breads, baking equipment, plus 125 new color photographs and 50 additional illustrations.
- Q: Is this book suitable for beginners in baking? A: Yes, Professional Baking provides an excellent foundation for beginners, covering essential techniques and recipes.
- Q: What is the publication date of Professional Baking, Fourth Edition? A: The book was published on April 6, 2004.
- Q: Who is the author of Professional Baking, Fourth Edition? A: The author is Wayne Gisslen, who has written several bestselling culinary books.
- Q: What type of binding does this book have? A: Professional Baking, Fourth Edition is available in hardcover binding, which enhances its durability.
- Q: How many pages does this baking reference contain? A: The book contains a total of 736 pages.
- Q: What is the condition of the book listed? A: The book is listed in 'Very Good' condition, indicating minimal wear and tear.
- Q: Is Professional Baking, Fourth Edition considered a textbook? A: Yes, it is categorized as a school textbook, suitable for culinary education.