| | |  | Culinary Books | Home » » Professional Baking | | | | | | | Product Promotions: | | | | | Description: | | This new edition 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. | | | Product Details: | | | Author:
| Wayne Gisslen | | Hardcover:
| 704 pages | | Publisher:
| Wiley | | Publication Date:
| March 03, 2008 | | Language:
| English | | ISBN:
| 0471783498 | | Product Length:
| 11.15 inches | | Product Width:
| 8.8 inches | | Product Height:
| 1.59 inches | | Product Weight:
| 4.62 pounds | | Package Length:
| 10.9 inches | | Package Width:
| 8.7 inches | | Package Height:
| 1.3 inches | | Package Weight:
| 4.4 pounds | | Average Customer Rating:
|  based on 32 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 32 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
30 of 32 found the following review helpful:
 Best Baking Book Out ThereApr 27, 2009
By Mark D Burgh
"Music, Writing, Art, Film, History Freak"
The new edition of Wayne Gisslen's Professional Baking is a make-over, and a good one. Obviously pointed towards the advanced amateur more than previous editions, Gisslen's book gives step-by-step instructions that never fail to produce good product. In older editions, the formulae were professionally scaled, making small batches difficult to produce but not impossible. The new edition starts with small batches, and then provides the large batches in the back. I have to say this new edition is an improvement, with big bright pictures, interesting and complex formulae, and down-to-earth instructions most people can handle. If you buy only one baking book, I think this should be the one.
13 of 13 found the following review helpful:
The textbook for Le Cordon Bleu-USA pastry chef program...Jun 29, 2010
By PastryChefSuzy
This is an excellent book. Many of the recipes are from original the Le Cordon Bleu (Paris)archives. I'm a grad of the Le Cordon Bleu-USA Baking and Pastry program, and this was our primary textbook.
A caveat for the home chef: This book is formatted for the professional pastry chef in that the majority of the recipes give the quantities for the ingredients in METRIC weight, as well as in "baker's percentages" - rather than by quantity (as in: cups/teaspoons/tablespoon/ozs.) - so you'll want to have a kitchen scale handy to make good use of this book, especially if you plan to use it at home.
Also: Le Cordon Bleu's version of "baker's percentages" differs from the version used in some of the Culinary Institute of America (a.k.a)the "C.I.A.")textbooks, AND the C.I.A. textbook also gives their weights U.S. "lbs./ozs.", rather than in metric. This was a surprise to me as well, and so I've learned to double-check...
(SHEESH!: Am I the only one old enough to remember back when the U.S. was supposed switch to metric like the whole rest of the world - or is it just me? ;-)
- The good news is that small kitchen scales are now easily available inexpensively online, in restaurant supply stores, and in some retail kitchenware stores. *Make sure you get one that can be set to metric weight (grams) and not only in lbs./ozs., or it'll make it much more difficult to use this excellent book, especially at home.
BTW: The other great thing about this book is that once you learn the basic principles, as well as the basic master recipes in this book, you can bake like a pro, and you too can have the pleasure of laughing your *whatever* off when "Iron"/"Top"/"Pro"/"Impossible", etc. "savory" chefs on TV cooking shows and contests freak out or cry like babies at the prospect of having to bake a cake or make a simple dessert like a pastry chef - or even like your grandma...
So hey you "pro" TV chef-type guys BobbyMikeyAnthony, and that other guy who didn't cook for the Queen of England after all: How about some props and respect to us pastry chefs - AND to your grandma!
8 of 9 found the following review helpful:
 Measurements in grams are incorrectMay 23, 2011
By longtimeMacuser
Required book for my culinary baking & pastry arts program. Unfortunately many of the metric measurements (grams) are incorrect! Since we weigh out most ingredients it caused a huge problem for our class. I would not recommend this book.
8 of 10 found the following review helpful:
Pretty disappointingFeb 16, 2011
By A. Hamm
"Andy"
This book is full of information but lacks in practical value and professional knowledge.
The book is full of recipes, but recipes are structured in a way that you have to leaf backwards and forwards to reconstruct a recipe from cross references.
The recipes never produced particularly good results for me.
There is a lot of content on decorating cake and perhaps that's where the book's best value lies.
However, bread baking methods and recipes are oddly short-cut. Yes, you can produce a Chinese bakery quality loaf, but nothing like the original. Even the photos of baked goods look like some child had a first attempt at making them. The author never even mentions poolish in the entire bread section. Professional? Is Wayne Giesslen actually a baker??? Has any baker reviewed his manuscripts?
5 of 6 found the following review helpful:
Baking for dummiesMar 20, 2011
By mafiaboy
"josh"
I was excited to see that this book was cheaper than what they were offering at my school. I looked at the reviews for the book and I can understand the very few negative reviews that was written for this book. First one I read was from the person that lived in K zoo Michigan we are most likely in the same program and I understand frustrations there, baking is not for everybody doesn't mean you have to take it out on the book though. The next review I read was about having to flip back and forth for larger quantity I believe is what the person was trying to complain about key word: trying, how hard is it to turn pages? lazy,lazy, lazy it's a shame when we can only complain about mundane things am I right? The couple of last ones I read was on not receiving the book itself, so I cannot really say anything about those except there is no 24th month or 20th month for that matter, my guess is that was too far away for U.S. shipping standards. This book was very helpful to me in my culinary class and I found many great recipes. It was easy to read and use. The historical significance in the beginning was actually pretty interesting. I highly recommend this book to anyone interested in the pursuit of a career in baking.
See all 32 customer reviews on Amazon.com
| | |
|
