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Professional Baking, 8th Edition
Grades 9–12
Course: Culinary Arts
In the newly revised edition, best-selling author Wayne Gisslen delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
Each recipe and formula includes U.S. and metric measurements. Metric measurements have been updated and revised based on the baker’s percentages of each ingredient. The strong technique instruction of the formulas and recipes remain unchanged from previous editions.
The clear narrative is supported by technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and advanced skills.
