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4 Reviews
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Average Customer Review
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6 of 6 people found the following review helpful:
5.0 out of 5 stars
Book gives recipes with consistent results
Book written for the professional baker which is adaptable to the home baker. Everything is weighed which is not so hard to do. Does require a small fairly accurate kitchen scale in $20 range. Does point out why some favorite recipes have a bad habit of flopping when you are trying to make them for special occasion(for example: flour varies in the water content, which...
Published on March 24, 1998
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3 of 4 people found the following review helpful:
3.0 out of 5 stars
Good ...but
Although I needed this book for school, i did notice some problems with a few reciepes. I have spoke with other pastry chefs about this and they agree. There are some adjustments to be made when dealing with the mousse reciepes in this book
Published on September 14, 1998
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6 of 6 people found the following review helpful:
5.0 out of 5 stars
Book gives recipes with consistent results,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
Book written for the professional baker which is adaptable to the home baker. Everything is weighed which is not so hard to do. Does require a small fairly accurate kitchen scale in $20 range. Does point out why some favorite recipes have a bad habit of flopping when you are trying to make them for special occasion(for example: flour varies in the water content, which does affect end product). You must be able to downsize recipes for home use.
7 of 9 people found the following review helpful:
5.0 out of 5 stars
No baker should be without this,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.
3 of 4 people found the following review helpful:
3.0 out of 5 stars
Good ...but,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
Although I needed this book for school, i did notice some problems with a few reciepes. I have spoke with other pastry chefs about this and they agree. There are some adjustments to be made when dealing with the mousse reciepes in this book
10 of 16 people found the following review helpful:
1.0 out of 5 stars
Some very informative text, ruined by useless formulas.,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
Biggest waste of $35 I've ever seen ! This was a required text in school , and approximatly 25% of the formulas were completely unusable. It was if this character wrote these recipes off the top of his head without the slightest concern for whether they worked or not.I shudder to think how many copies of this waste of paper have been sold to culinary students and the general public alike.
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Professional Baking, Trade Version by Wayne Gisslen (Hardcover - Nov. 1993)
Used & New from: $0.75
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