Description
Updates to the art program, including new photos, tables, and illustrations throughout the book
Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration
New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination
In the newly revised Eighth Edition to
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.
The new edition includes:
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