Professional Baking – Fundamentals of Baking and Pastry (Fourth Edition)

 

Name: Professional Baking – Fundamentals of Baking and Pastry (Fourth Edition) 

Author Name: Wayne Gisslen; Foreword by André J. Cointreau (Le Cordon Bleu) 

Tags: baking fundamentals, pastry techniques, professional training, whipped cream, culinary education, Le Cordon Bleu, textbook, artisan baking, kitchen tools, John Wiley & Sons 

Description: A cornerstone of culinary education, Professional Baking by Wayne Gisslen offers a thorough foundation in baking and pastry arts. Endorsed by Le Cordon Bleu and featuring a foreword by its president, this fourth edition blends classic technique with modern instruction. With visuals like whisked cream and hands-on methods, it’s essential for aspiring pastry chefs and seasoned professionals alike.