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'Professional Baking' is the most widely used textbook for the introductory baking course. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar... Read Full Overview

A clear and well-illustrated book on both the theory and practice of all aspects of professional baking. Over 400 recipes and 200 drawings and photographs describe fine quality bakery and dessert products, including breads, pies, cakes, pastries, custards, meringues, souffles,... Read Full Overview

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals

In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible... Read Full Overview

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including... Read Full Overview

This package includes a copy of ISBN 9781118254363 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical... Read Full Overview