Professional Baking [Hardcover]

Wayne Gisslen (Author)

Book Description

ISBN-10: 0471346462 | ISBN-13: 978-0471346463 | Publication Date: October 24, 2000 | Edition: 4

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

Editorial Reviews

Review

. . . "Professional Baking" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .

by Raymond Sokolov

From the Inside Flap

If you’re serious about baking, you’ll want to join the tens of thousands of bakers and pastry chefs who have used Wayne Gisslen’s Professional Baking to learn the basics of their craft. With more information and more recipes than ever before, the new edition of this outstanding book gives you a complete foundation in the art of making pastries, cakes, desserts, and artisan breads. You’ll find detailed information on proper selection of ingredients, mixing and baking techniques, makeup and assembly, decoration and presentation, and more. Procedures are explained clearly, step-by-step, with over 700 classic and creative recipes–250 of them new–to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of this edition is the participation of Le Cordon Bleu, one of the world’s most prestigious cooking schools. Its master chefs have contributed procedures and techniques as well as 175 recipes ranging from classic crêpes and puff pastry to intriguing modern variations on the basics, such as Passion Fruit Bavarian and Cointreau Iced Soufflé. The book also features a Foreword written by André J. Cointreau, President of Le Cordon Bleu. Best of all, Professional Baking shows you not only what techniques work, but also why they work–and how to get the best results every time. Throughout, the book’s bright, fresh format makes it easy to find key information at a glance, so that you can spend less time reading and more time creating in the kitchen. As every baker knows, success begins with the best ingredients–and there is no better place to start than with Professional Baking.

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Product Details

• Hardcover: 672 pages
• Publisher: Wiley; 4 edition (October 24, 2000)
• Language: English
• ISBN-10: 0471346462
• ISBN-13: 978-0471346463
• Product Dimensions: 11.1 x 8.8 x 1.3 inches
• Shipping Weight: 4.5 pounds
• Average Customer Review: 2.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #752,696 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

4.0 out of 5 stars Not necessarily for the novice..., December 26, 1998

By A Customer

This review is from: Professional Baking (College Edition) (Hardcover)

I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).

NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.

7 of 7 people found the following review helpful:

4.0 out of 5 stars For the future professional baker, September 25, 2004

By 

Elena Hernandez "Chef & cookbook collector" (Panama) - See all my reviews
(REAL NAME)   

This review is from: Professional Baking (Hardcover)

This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen.
I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients.
The instructions are clear and easy to follow.
I highly reccomend this book to anyone who is thinking of baking seriously.

2 of 3 people found the following review helpful:

2.0 out of 5 stars good in theory, May 24, 2009

By 

P. Srimekhanond "pin" (bangkok) - See all my reviews
(REAL NAME)   

This review is from: Professional Baking (Hardcover)

If you are looking for good recipes, then this book is not for you.
But if you just want to know how to operate a bakery or just want to have an idea of how to bake and decorate basic recipe then this book is for you.
The recipes are to be modified by you so that it can taste better. What is written in the book is just a general way of how to make it.
The good part is the part about how to decorate a cake, how to place the filling and layer the cake traditionally.

All in all i would say it is a good book if you are looking for theories and facts in general.