Cover image for Professional baking
Professional baking
Gisslen, Wayne, 1946-
Personal Author:
Third edition.
Publication Information:
New York : John Wiley, [2001]

Physical Description:
xxiv, 646 pages : illustrations (some color) ; 29 cm
General Note:
"Featuring recipes from Le Cordon bleu, L'Art culinaire, Paris--1895."
Added Corporate Author:
Format :


Call Number
Material Type
Home Location
Central Library TX763 .G47 2001 Adult Non-Fiction Non-Fiction Area-Oversize
Central Library TX763 .G47 2001 Adult Non-Fiction Central Closed Stacks-Oversize

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The classic professional baking reference-- now 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 explore-- including 150 from Le Cordon Bleu-- Professional 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 Chef's Art (0-471-83684-2).

Author Notes

WAYNE GISSLEN is the author of the bestselling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons, Inc. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Table of Contents

About Le Cordon Bleu
Chapter 1 Basic Principles
Chapter 2 Baking and Pastry Equipment
Chapter 3 Ingredients
Chapter 4 Understanding Yeast Doughs
Chapter 5 Understanding Artisan Breads
Chapter 6 Lean Yeast Doughs
Chapter 7 Rich Yeast Doughs
Chapter 8 Quick Breads
Chapter 9 Doughnuts, Fritters, Pancakes, and Waffles
Chapter 10 Basic Syrups, Creams, and Sauces
Chapter 11 Pies
Chapter 12 Pastry Basics
Chapter 13 Tarts and Special Pastries
Chapter 14 Cake Mixing and Baking
Chapter 15 Assembling and Decorating Cakes
Chapter 16 Specialty Cakes, Gateaux, and Torten
Chapter 17 Cookies
Chapter 18 Custards, Puddings, Mousses, and Souffles
Chapter 19 Frozen Desserts
Chapter 20 Fruit Desserts
Chapter 21 Dessert Presentation
Chapter 22 Chocolate
Chapter 23 Decorative Work: Marzipan, Nougatine, and Pastillage
Chapter 24 Decorative Work: Sugar Techniques
Appendix 1 Large-Quality Measurements
Appendix 2 Metric Conversion Factors
Appendix 3 Decimal Equivalents of Common Fractions
Appendix 4 Approximate Volume Equivalents of Dry Foods
Appendix 5 Temperature Calculations for Yeast Doughs
Appendix 6 Eggs and Safety

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