Home › Nonfiction › Professional Baking
A standard textbook for baking and pastry students
1985Slow paceThoughtful
What it is about
Wayne Gisslen wrote this textbook for culinary schools. It covers ingredients, bread, pastry, cakes and desserts, with many formulas. The book has gone through many editions.
Who will enjoy it
Students and serious bakers.
What you will get
Has been revised many times.
Professional Baking Facts: Pages, Genre and Setting
Genre
Nonfiction · Baking · Textbook · Pastry
Length
736 pages · ≈ 21 h
More about this book
Characters
Wayne Gisslen.
Setting
Professional kitchens and culinary schools.
What makes it different
A comprehensive baking textbook.
Feel
Dense and technical.
The Professional Pastry Chef
The Pie and Pastry Bible
How Baking Works
The Cake Bible
Baking
Security Analysis
Bouchon Bakery
The Bread Bible