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Professional Baking 6th Edition

4.6 out of 5 stars 96 customer reviews
ISBN-13: 978-1118083741
ISBN-10: 1118083741
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Sample Recipes from Professional Baking


About the Author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes "Professional Cooking, Advanced Professional Cooking," and "The Chef's Art: Secrets of Four-Star Cooking at Home," all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the "Time, Newsweek, The New York Times Sunday Magazine," and more than 100 books.

Judy Ray is the author of two poetry collections, "Pebble Rings" and "Pigeons in the Chandeliers," and of "The Japipur Sketchbook," a memoir of a year spent in India. The Rays live in Tuscon, Arizona.
David Ray's most recent collections of poetry include "Kagaroo Paws: Poems Written in Australia, Heart-Stones: New and Selected Poems," and" Demons in the Diner," He has twice received the William Carlos Williams Prize from the Poetry Society of America and was awarded a National Endowment for the Arts Fellowship for his fiction.

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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: 8.9 x 1.2 x 11.2 inches
  • Shipping Weight: 4.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (96 customer reviews)
  • Amazon Best Sellers Rank: #288,012 in Books (See Top 100 in Books)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Top Customer Reviews

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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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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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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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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Format: Hardcover Verified Purchase
I got this book as a textbook for my college's Baking and Pastry program and one of my instructor's said that they hate the book because the recipes are bad and it doesn't tell you how to do the techniques they "teach" you. I thought it was okay, but I do have a problem with the way it's written. It is not very well written in terms of format; it is clinically written, imprecise, and seems more like a manual than something I can learn from in non-bakeshop settings/contexts. And it also seems like some if the things that were said are opinionated. We have a new textbook now that the instructors say they love and is much better: Baking and Pastry: Mastering the Art and Craft
by The Culinary Institute of America (CIA).
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Format: Hardcover Verified Purchase
My wife (for whom I bought this) says: Its pretty good for a text book. Dont expect to learn everything from it - and a small number of the recipes simply don't turn out well. Other than being overpriced like most textbooks, this is pretty good. She may end up keeping it instead of reselling it.
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Format: Hardcover Verified Purchase
Barely three weeks into the semester but a good book so far.lots of formulas with good instructions on mixing methods.the math in this book i find my self able to do it (understandable) so far, which is good cause I am not a math wiz.If you are not in school but looking to learn more about baking i recommend this book.Also the mixing cards that come with it are very helpful and convenient.all the mixing methods are on laminated cards wont have to flip through the book to find each method.
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Format: Kindle Edition Verified Purchase
I got this as a required text for school. It does the job for teaching the basics and I did learn a bit, but since I've been baking on my own for years I already have my own preferred recipes that are WAY better than the ones in this book. A few of them even my baking instructor recommended not using, because they're not the best. However, if you're just starting out you could do a lot worse. The book is great for the instructional aspect, and the since the internet has any recipe you could ask for it's not like you'll have to look far for something better. There are some good ones in here, but nothing that screams "awesome" for me.
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