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Professional Baking Hardcover – January 17, 2012

ISBN-13: 978-1118083741 ISBN-10: 1118083741 Edition: 6th

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Hardcover, January 17, 2012
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Product Details

  • Hardcover: 800 pages
  • Publisher: Wiley; 6 edition (January 17, 2012)
  • Language: English
  • ISBN-10: 1118083741
  • ISBN-13: 978-1118083741
  • Product Dimensions: 11 x 8.8 x 1.4 inches
  • Shipping Weight: 4.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #250,992 in Books (See Top 100 in Books)

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Sample Recipes from Professional Baking



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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

18 of 20 people found the following review helpful By CakeShop1120 on September 14, 2012
Format: Hardcover Verified Purchase
Book is great, only major changes are that this version does not include method cards and the recipes that call for fresh yeast in the 5th edition have been replaced with instant in this one.
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9 of 9 people found the following review helpful By T.S. on September 21, 2012
Format: Hardcover Verified Purchase
I bought this for my baking classes in college. This book is so good, I find myself reading way beyond the assigned reading for classes. So much information, excellent step-by-step instructions with pictures, and it explains the science that makes baking work. Definitely a book I'll keep for the rest of my career.
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4 of 4 people found the following review helpful By ZoeM on February 2, 2013
Format: Hardcover Verified Purchase
I like it. Plenty of technical information and fills in the blanks about the 'why' for anything I question that other sources may jot answer. I like the history tidbits given, and the recipes are pretty decent as well. I bought this used for a baking class. We use it every day.
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3 of 3 people found the following review helpful By Gian on October 1, 2013
Format: Hardcover
I have this book and the advanced baking and pastry by Michel Suas when I took my beginning and advanced baking classes at my Culinary school and I have to say I used this book more. I baked similar products from both books and i like the ones i got from this book. Plus, i think that this book is easier to follow, not because this is for beginners and the other one is for advanced bakers, but because the recipes are laid out much better to read and understand. The ingredients and recipes and procedures are almost the same on both books but this book is just more easier to look at. The advantage of the advanced baking and pastry book is that it goes more in depth on information on some topics like artisan breads, and it has fancier cakes and desserts than the professional baking book.
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3 of 3 people found the following review helpful By Eva on April 8, 2013
Format: Hardcover Verified Purchase
great book I brought it for class but it will be useful throughout my life. Great for cooks bakers and foodies!
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2 of 2 people found the following review helpful By Nique9282 on February 19, 2013
Format: Hardcover Verified Purchase
This is a great book for those wanting to go pro. It is loaded with recipes and valuable information. I would not recommend for the average home baker.
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By Sammy Eugenio on March 25, 2014
Format: Hardcover Verified Purchase
This textbook I needed for class arrived on time and in good condition! No damages, and nothing missing.
Also wasn't expecting the laminated "index cards" for the mixing methods to come with the book, those are really helpful!
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Format: Hardcover Verified Purchase
There is so much to learn about the ingredients for baking and what makes a good texture in pastry. I am over 70 one is never too old to learn. Love this book.
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