| | |  | Gadgets | Home » » Professional Baking | | | | | | | 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. | | | Features: | |
• ISBN13: 9780471783497
• Condition: USED - VERY GOOD
• Notes:
| | | Product Details: | | | Author:
| Wayne Gisslen | | Hardcover:
| 800 pages | | Publisher:
| Wiley | | Publication Date:
| March 03, 2008 | | Language:
| English | | ISBN:
| 0471783498 | | Package Length:
| 10.9 inches | | Package Width:
| 8.9 inches | | Package Height:
| 1.7 inches | | Package Weight:
| 4.65 pounds | | Average Customer Rating:
|  based on 12 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 This is the book most culinary schools useFeb 27, 2010
I'm a student at a culinary arts college and this is the book we use for our baking class. You can tell that the book has years of experience behind it and input from chefs from all over the country. This book may not be the best for a novice cook, but if you already know your way in the kitchen you can learn a lot from this book.
 For the enthusiastFeb 18, 2010
The book is great! It details baking from the beginning and offers lots of recipes including breads, pies, cakes, pasties, petit fours, and special dietary items, like gluten-free etc. I also like the section that familiarizes the reader with common commercial kitchen equipment and how and why they are used.
Great for BakingFeb 03, 2010
This is an excellent book for any student of baking. Purchased this as a Christmas gift. It was very well received.
 Professional BakingFeb 01, 2010
The content serves as a good overview but does not have real depth for learning as a text book. The area I was looking at was laminated dough. If that was the only book I had to learn croissants, I would have a real mess not croissants because the information given was good but there was not enough of it.
0 of 1 found the following review helpful:
2nd best baking book out thereOct 22, 2009
everything you need to know about baking/pastry.
my favorite pie recipe is in it too, "Maple Walnut Pie". tons of recipes and knowledge
Went to baking/pastry arts school and this is the book we used, worth the buy.
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