Professional Baking 6e with Professional Baking Method Card Package Set (Anglais) Relié – 18 mai 2012
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Description du produit
Présentation de l'éditeur
Gisslen′s 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher–level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step–by–step photos and instructions on mixing and pie methods and pastry basics.
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Commentaires client les plus utiles sur Amazon.com
This text/formula source book for bakery and bakers is a replacement for my original, well abused, loved and used text book from culinary school. I preferred to purchase the original edition so that I did not have to re formulate all the high altitude adjustments I have made with the formulas. I admit that theory and aspects of baking evolve and change over time, with introduction of new gadgets and modified ingredients, as the following editions of this book attest to. But for me, this text and its theoretical aspects, and unique layout for the baking formulas, remain true and applicable today. This is not your day to day home bakers book. This is full scale, bakery use formulas.
Few small bakeries will be using more than half of the 700 recipes in this book, but I doubt there are many successful bakers who can continue if they don't at least consult this book when developing new products for their customers.
Wayne Gisslen is one of those few experts than can explain his or her specialty in public and in print.
Whether you want to find good commercial recipes or merely want to understand the fundamentals of good baking, you will find the text to make you a better baker. Home bakers be forewarned, though, scaling of recipes requires care and experimentation before one merely uses simply conversions as the taste changes dramatically when different quantities are used.
Home bakers can benefit from this book, but only if they use wisdom in scaling down.
If you're a home baker it works out nicely as well. It has the measurements in oz and lbs, so a scale would be handy, but it has a conversion chart in the back if you do not have a scale.
Great pictures and wonderful recipes. Must try the donuts in this book! They are wonderful.