Food - Baking - Commercial
Wine Diva cookbooks

Books – Food – Baking – Commercial

Books 1 to 7 of 7 – Baking – Commercial

Professional Baking  by Wayne Gisslen
A timeless professional baking reference. Wayne Gisslen gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs.Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.

,  800 pp,  $79.95. Buy now

About Professional Baking  by Gail Sokol
This is a comprehensive text designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the princip

Hardback,  704 pp,  $219.95. Buy now

From a Baker’s Kitchen  by Gail Sher
Twenty years since its first publication, From a Baker’s Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher-the first head baker of the celebrated Tassajara Bread Bakery in San Francisco-created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves) and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and embellishments equipment and most originally, me

Paperback,  272 pp,  $25.95. Buy now

More From Magnolia: Recipes From The World-Famous Bakery And Allysa Torey’s Home Kitchen  by Allysa Torey
A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings — patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone’s attention, come even more recipes from Greenwich Village’s favorite bakery and her home kitchen.< P> Whether it’s a birthday cake, weekend breakfast treats, or sweets for a bake sale, you’ll find simple and delicious recipes to delight family and friends on all occasions in < I> More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s H

Hardback,  138 pp,  $37.95. Buy now

The Bread: A Baker’s Manual  by Hamelman
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing the first bite, a revelation. In Bread: A Baker’s Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking – a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations – essential ingred

Hardback,  448 pp,  $49.95. Buy now

The Advanced Professional Pastry Chef  by Bo Friberg
Covering advanced baking and pastry techniques and presented in a lively, reader-friendly style, this reference work for the professional pastry chef and serious home baker features clear explanations, recipes and step-by-step how-to photographs.

Hardback,  864 pp,  $84.95. Buy now

The Professional Pastry Chef  by Bo Friberg
This text brings up-to-date coverage of basic baking and pastry techniques to a new generation of pastry chefs and serious home bakers. It has been redesigned to meet the needs of today’s pastry kitchen.

Hardback,  960 pp,  $84.95. Buy now