Professional Baking, Trade, 3rd Edition (Hardcover)

by Wayne Gisslen (Author)
Key Phrases: bagged method, white couverture, cooked fruit method, Metric Butter, Metric Sugar, Metric Water (more...)

Editorial Reviews

Review
"Classic". -- Food and Wine (on the Second Edition)

Product Description
The classic reference on professional baking— now completely revised and expanded

Professional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This edition is packed with new material and features—from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking.

• Over 600 classic and creative recipes, including 150 from Le Cordon Bleu
• New chapters on specialty cakes, frozen desserts, special pastries, dessert presentation, sugar work and show pieces, and chocolate work
• 350 full-color photographs of techniques and finished dishes

Wayne Gisslen (Long Lake, MN) is a graduate of The Culinary Institute of America and the author of Professional Cooking, now in its fourth edition, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home.

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Product Details

• Hardcover: 672 pages
• Publisher: John Wiley & Sons; 3rd edition (October 3, 2000)
• Language: English
• ISBN-10: 0471346470
• ISBN-13: 978-0471346470
• Product Dimensions: 11 x 8.9 x 1.4 inches
• Shipping Weight: 4.6 pounds
• Average Customer Review: 4.7 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #432,544 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

66 of 69 people found the following review helpful:

5.0 out of 5 stars Takes baking to the next level, February 7, 2001

By	BooksFoodFilmTV (New York, NY United States) - See all my reviews

As an accomplished home baker, I thought I could bake with the best of them, but this book showed me that there's a whole, more advanced world of pies, cakes, pastries, breads, ice cream, chocolates, baking decorations (sugar, icing, etc.)!!!

Best of all, like a textbook, it shows, with step-by-step color pictures, how to do it all. Working with it, I definitely felt like a pastry chef-in-training.

What I loved about it, too was the fact that there are so many basic "formulas" for specific types of bread doughs, cookie doughs, cake batter, etc. Once you master a "formula" and a technique, there are MANY recipes for variations--but you also feel confident enough to improvise!

There's also lots of techniques for advanced things, like sugarwork (I saw Martha Stewart doing a sugar cage once on TV, and they have a "how-to" in here), how to make chocolates (professionals "temper" theirs to make them shiny), how to make cake decorations like flowers, etc. There's even a section on ice cream desserts.

In all, a really good book for anyone who wants a more in-depth knowledge of baking, pastry and other desserts--how to bake like a pro!

25 of 26 people found the following review helpful:

5.0 out of 5 stars good book, but be warned, March 21, 2001

By A Customer

Very good book, very comprehensive. Just be warned that everything is done by weights and the recipies make really big batches for the standard home cook. You'll probably need to scale them down.

28 of 30 people found the following review helpful:

5.0 out of 5 stars It should really get 6 stars, March 22, 2001

By A Customer

Before I read this book, I though I knew a little about baking. Now I know I that I knew very little about baking. To me, flour was just flour. Now I know which type of flour is best for which recipe. There is so much information packed into this book, it's a wonder that it doesn't burst.