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The Professional Bakeshop Reviews

Jim Berman

Well constructed mechanism for tackling bakeshop feats

Posted

Pros: Serious tool for professionals and advancing students

Cons: Not much in the way of anecdotal delivery

The Professional Bakeshop Tools, Techniques, and Formulas for the Professional Baker Wayne Gislen   Reviewed by Jim Berman   Wayne Gisslen, if not the authority on kitchen texts, has to be high on the list. So, when he breaks out a new volume, it is well worth an examination. In his latest construct, The Professional Bakeshop, Gisslen takes on everything from Almond Paste to Zabaglione with none too meandering paths towards and through the fundamentals, yeast doughs, quick breads, cookies, custards, cakes and plating, with solid visits to pies, syrups and applied techniques, among others.   For clarity’s sake, this is not a recipe book. And it is not for the casual...
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