| | |  | Cake Pans | 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. | | | 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 30 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 30 customer reviews )
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Most Helpful Customer Reviews
25 of 27 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.
9 of 9 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!
6 of 7 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.
5 of 6 found the following review helpful:
good referenceSep 17, 2009
By Cooking Girl
I am a Culinary student and bought this book for a class. Very informative and I'm sure I'll use it for reference often in the future. Probably not the best for a home cook, unless very advanced. I personally love Sherry Yard's "Secrets of Baking".
5 of 6 found the following review helpful:
One of the best baking books out there.Aug 12, 2008
By Carlos H. Rios
Although Im not a pastry chef or baker, I purchase this book to help me with doughs on my menu. The recipe layout is a bit awkward and it takes some time to get used to it but the recipes really work. One thing I want to mention is that the recipes are not standarized meaning they are not the classic version of the recipes. They are ment to be used in a formal instruction course but once you master them, they can be modified to make them a bit more classical and if you will, more ethnic. The book was shipped in good condition with no corners bended alhtough the jacket had a sort of grease on it, I usually get rid of the jacket. I think it may be Amazon handling on it but once the jacket is gone, the book looks great.
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