| | |  | Culinary Books | 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: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
| | | Product Details: | | | Author:
| Wayne Gisslen | | Hardcover:
| 800 pages | | Publisher:
| Wiley | | Publication Date:
| March 03, 2008 | | Language:
| English | | ISBN:
| 0471783498 | | Package Length:
| 11.2 inches | | Package Width:
| 8.9 inches | | Package Height:
| 1.5 inches | | Package Weight:
| 4.65 pounds | | Average Customer Rating:
|  based on 17 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 Excellent book for all bakers .. a must haveAug 18, 2010
-what a wonderful book for every baker, whether a beginner, or a well seasoned pastry chef. It contains a wealth of information of bread baking, to the finest cakes, and pastries. I have used this textbook at work for 3 years, and had to have one for my personal collection. I would also purchase from this seller again. The book was in excellent condition, and arrived at my door very fast . Thank you
grey-haired grannyJul 10, 2010
The book arrived in plenty of time for my summer classes. It was in great shape, & included the CD. I'd order from this site again in the future.
1 of 1 found the following review helpful:
The textbook for Le Cordon Bleu-USA pastry chef program...Jun 29, 2010
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!
1 of 8 found the following review helpful:
 To Good to be TrueMay 11, 2010
I received the Text Book but not the Study Guide that is supposed to be attached.
I now have to go to the College Book Store and buy the FULL SET at FULL RETAIL PRICE in order to complete my Degree in Culinary Arts.
I originally thought I was getting a bargain by buying my Study Books through Amazon but now realize the "Great Deal" was simply "Too good to be true".
What a waste of my time and money. Don't buy Text Books though Amazon !!!
a great treasureApr 08, 2010
I teach pastry making and this is the one book I turn to first when I need to make a new product. 95% of the times the product will come out pretty much the way it's supposed to. Having this book by my side is like having the entirety of the Le Cordon Bleu knowledge about French pastries at my disposal. What a fantastic resource! I have the study guide on kindle but I really wish this book would be made available on kindle.
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