Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Professional Baking, sixth Edition now offers regulated directions for everything from breads and cakes to souffles and solidified treats. It focuses on hypothesis to the extent that procedure in light of the fact that once dough punchers know why they're doing something they are allowed to expand and extemporize on the guideline.
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