One of the most respected cookbooks in the industry_the 2002 IACP Cookbook Award Winner for Best Technical/Reference_Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker´s craft, offering more than 750 recipes_including 150 from Le Cordon Bleu_for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics_such as pâte brisée and puff pastry_and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Detalhes do Produto
Subtítulo: INCLUDES COLLEGE TEXT AND NRAEF WORKBOOK W/CD-ROM