{"id":3774,"date":"2025-11-21T02:07:39","date_gmt":"2025-11-21T02:07:39","guid":{"rendered":"https:\/\/www.fmidnight.com\/mediabox\/?p=3774"},"modified":"2025-11-21T02:07:39","modified_gmt":"2025-11-21T02:07:39","slug":"professional-baking","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/mediabox\/professional-baking\/","title":{"rendered":"Professional Baking"},"content":{"rendered":"\n
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Title<\/td>Professional Baking<\/td><\/tr>
Author<\/td>Wayne Gisslen<\/td><\/tr>
Series<\/td>NA<\/td><\/tr>
Ranking<\/td>\u2b50\u2b50\u2b50\u2b50\u2b50\u2b50\u2b50<\/td><\/tr>
Genre<\/td>Cookbook<\/a><\/td><\/tr>
Links<\/td>Goodreads<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

One of the most respected cookbooks in the industry, the 2002 IACP Cookbook Award Winner for Best Technical\/Reference, Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the bakers craft, offering more than 750 recipes including 150 from Le Cordon Bleu for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics such as p\u00c3\u00a2te bris\u00c3\u00a9e and puff pastry and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.<\/p>\n<\/div>\n\n\n\n

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Version 1.0.0<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Title Professional Baking Author Wayne Gisslen Series NA Ranking \u2b50\u2b50\u2b50\u2b50\u2b50\u2b50\u2b50 Genre Cookbook Links Goodreads One of the most respected cookbooks in the industry, the 2002 IACP Cookbook Award Winner for Best Technical\/Reference, Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in […]<\/p>\n","protected":false},"author":1,"featured_media":3775,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[490],"tags":[491],"class_list":["post-3774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookbooks","tag-cookbook"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/posts\/3774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/comments?post=3774"}],"version-history":[{"count":1,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/posts\/3774\/revisions"}],"predecessor-version":[{"id":3776,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/posts\/3774\/revisions\/3776"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/media\/3775"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/media?parent=3774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/categories?post=3774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/mediabox\/wp-json\/wp\/v2\/tags?post=3774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}