BOOKS
Professional Baking by Wayne Gisslen
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Wayne Gisslen's Professional Cooking and Professional Baking textbooks have educated hundreds of thousands of students and professional chefs. This new 5th edition of Professional Baking continues to provide comprehensive coverage of the basics—bread making and cake mixing—and provides enhanced coverage of higher level techniques—pastry, chocolate, sugar work. The formulas were developed to help you learn, then polish, your baking and pastry skills. This new edition also features a new software package through which you can create your own formulas and modify those in the text. Presenting professional techniques, formulas, ideas, and inspiration from renowned chef educators, Gisslen's Professional Baking is the essential kitchen tool for those who want to take their baking and pastry skills to the next level. Explore this website to discover additional baking and pastry resources to enhance your experience in the classroom or the professional kitchen.
New to this Edition:
• New chapter on Baking for Special Diets, including low-fat, low-sugar, gluten-free, and dairy-free diets.
• This edition is packaged with new laminated method cards featuring step-by-step instructions of the key
methods used in creating yeast doughs, quick breads, cakes and cookies.
• Close to 900 formulas – 24 are completely new to this edition and dozens more have been revised and
improved.
• Includes new sidebars explaining the history and cultural background of various bakery products, as well as
details concerning specialty equipment, ingredients, nutrition, and other topics of interest.
• More than 100 new photographs of finished dishes, techniques and product identification.
• New recipe and formula management software package, Wiley CulinarE-Companion™, features user-
friendly navigation, flexibility, and robust content.
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"Chocolates and Confections at Home" by Peter P. Greweling
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The home candy maker's guide to creating stunning chocolates and confections
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.
In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.
Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections.
Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more.......
Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator.
Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.
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