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Professional Baking 5th Edition, Trade Version Edition

62 customer reviews
ISBN-13: 978-0471783497
ISBN-10: 0471783498
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Editorial Reviews

From the Inside Flap

In baking, professionals distinguish themselves by achieving consistently great results. Getting these results takes more than just following recipes. It takes really knowing your ingredients, how to best combine them, and how they perform in the heat of the oven. It also takes understanding such areas as bakeshop equipment and mathematics. So if you're serious about baking, you need a broad, deep knowledge of the craft.

Wayne Gisslen's Professional Baking is unmatched in covering the art, science, and skills of baking practice. It has served for many years as the cornerstone guide for baking and pastry professionals, serious home bakers, and culinary students, giving them the know-how and methods to take their technique to the next level. Now in its Fifth Edition, this peerless resource gives you a complete guide to sustained excellence in your baking.

The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends, this revised and updated edition includes new material on baking for special diets including low-fat, low-sugar, gluten-free, and dairy-free diets. There's also expanded coverage of professionalism, baking science, and ingredients. More than 775 color photographsillustrate ingredients and step-by-steptechniques as well as dozens of finished dishes.

Inside you'll find an encyclopedic array of close to 900 classic and creative recipes to explore, ranging from basic cr?pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.

Filled with the best practices and techniques that have been used to educate a generation of bakers, and presented in an easy-to-navigate layout, Professional Baking, Fifth Edition is the key to creating consistently high-quality baked goods with the artistry of a true professional.

From the Back Cover

"Classic."—Food & Wine Magazine

The timeless professional baking reference—revised and updated

Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, Fifth Edition is your essential guide to baking and pastry today. A mainstay on the shelves of serious bakers everywhere, this tested reference showcases the talents of IACP award-winning author Wayne Gisslen in one comprehensive volume.

New features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 color photographs illustrating ingredients, step-by-step techniques, and finished dishes. A clear style, engaging presentation, and high level of detail provide you with a full understanding of how to create truly masterful baked goods.

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Product Details

  • Hardcover: 704 pages
  • Publisher: Wiley; 5th Edition, Trade Version edition (March 3, 2008)
  • Language: English
  • ISBN-10: 0471783498
  • ISBN-13: 978-0471783497
  • Product Dimensions: 9 x 1.4 x 11.2 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #60,360 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

39 of 41 people found the following review helpful By Mark D Burgh on April 26, 2009
Format: Hardcover Verified Purchase
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.
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20 of 22 people found the following review helpful By PastryChefSuzy on June 28, 2010
Format: Hardcover
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.
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11 of 13 people found the following review helpful By mafiaboy on March 20, 2011
Format: Hardcover
I was excited to see that this book was cheaper than what they were offering at my school. I looked at the reviews for the book and I can understand the very few negative reviews that was written for this book. First one I read was from the person that lived in K zoo Michigan we are most likely in the same program and I understand frustrations there, baking is not for everybody doesn't mean you have to take it out on the book though. The next review I read was about having to flip back and forth for larger quantity I believe is what the person was trying to complain about key word: trying, how hard is it to turn pages? lazy,lazy, lazy it's a shame when we can only complain about mundane things am I right? The couple of last ones I read was on not receiving the book itself, so I cannot really say anything about those except there is no 24th month or 20th month for that matter, my guess is that was too far away for U.S. shipping standards. This book was very helpful to me in my culinary class and I found many great recipes. It was easy to read and use. The historical significance in the beginning was actually pretty interesting. I highly recommend this book to anyone interested in the pursuit of a career in baking.
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4 of 4 people found the following review helpful By Phil on October 29, 2010
Format: Hardcover Verified Purchase
This is an excellent book!
I would recommend this to anyone who likes to bake. Just reading the first few chapters about the techniques, ingredients, the process of baking and so on, really helps you understand what you are doing and why. It helped me get my recipes down to perfection and you will be able to figure out what went wrong if something does.
The software that comes with it needs some updating, it seems like it was made for Windows 3, but the book is excellent!
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6 of 7 people found the following review helpful By Cooking Girl on September 17, 2009
Format: Hardcover Verified Purchase
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".
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13 of 17 people found the following review helpful By longtimeMacuser on May 23, 2011
Format: Hardcover
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.
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4 of 5 people found the following review helpful By Amazon-klant on January 31, 2012
Format: Hardcover
Whenever I need to look something up, be it a recipe or some background information about baking bread/pastry, this is the book I usually reach for, the information and tips provided are clear, concise and it's well illustrated.

In order to avoid disappointment potential buyers should know that the book is intended as a textbook for people wishing to become professional bakers/serious amateur bakers and although there are hundred of recipes, the emphasis is clearly on technique and product makeup. Many of the recipes also deal with quantities that are quite large for the average amateur pastry chef so you'll have to adapt them to to the yield you're aiming for. I have to add that yields, ingredient lists and quantities are very clearly given with each recipe. A big plus -for me- is that measurements are metric and by weight. No 'cups' that are inherently inaccurate when dealing with ingredients like flour and should be avoided anyway.

In short, if you're serious about learning how to bake, be it breads or pastry, this is a work that should be on your bookshelf and I'm sure it will prove to be extremely helpful!
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