Australian Gourmet Traveller
About Professional Baking (2006)
Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons.
Baking and Pastry (2016)
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals.
How Baking Works (2011)
The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work.
The Professional Bakeshop (2013)
This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking.
Professional Baking (2013)
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.