Professional baking / Wayne Gisslen.

Format:

Book

Author/Creator:

Gisslen, Wayne, 1946-

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Baking.

Food presentation.

Penn Provenance:

Grad, Laurie Burrows (donor)

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

xix, 377 pages, 1 unnumbered page, 4 unnumbered pages of color plates : illustrations (some color) ; 29 cm

Edition:

Second edition.

Place of Publication:

New York : John Wiley & Sons, Inc., [1994]

Summary:

Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra". Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens. This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance.

Notes:

"This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance."--Dust jacket.

Photography: Jim Smith. Illustrations: Steve Jenkins."

Includes bibliographical references (page 363) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Malgieri Collection copy has advertising card for this book laid in.

ISBN:

0471595098

047159508X

OCLC:

27682714

Online:

Laurie Burrows Grad Collection Home Page