Goodreads helps you keep track of books you want to read.
Start by marking “Professional Baking” as Want to Read:
One of the most respected cookbooks in the industryâthe 2002 IACP Cookbook Award Winner for Best Technical/ReferenceâProfessional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the bakerâs craft, offer ...more
Hardcover, Fourth Edition, 736 pages
Published April 6th 2004 by John Wiley and Sons, Inc.
(first published February 4th 1985)
To see what your friends thought of this book, please sign up.
Best tween books by little known authors
12th out of 16 books — 20 voters
More lists with this book...
(showing 1-30 of 896)
Sep 25, 2010 Ginnie rated it 3 of 5 stars · review of another edition
Recommends it for: All bakers.
Recommended to Ginnie by: My chef
The worst problem with this textbook is how much you have to flip around to find the complete technique to the formulas. Rather impractical when in the middle of tempering chocolate or making an Italian Meuringue.
This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information that you wouldn't find even in the wikipedia.
The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement ...more
Jun 20, 2010 Andy rated it 5 of 5 stars · review of another edition
Recommends it for: bakers
If you're into baking at all this is essential reading. One of the textbooks used at Le Cordon Bleu, this excellent instructional book goes into exhaustive detail about different flours, leavening agents, every style of bread, party, cakes and even custards. You probably won't have need for another baking book once you get this because its as comprehensive as it gets.
Not a great book for bakers. The recipes are terrific for the cakes, pies, etc. but our bread was consistently too wet because the recipes call for far too much water. We cut it back by 1/3 and would add as needed to make the proper consistency. That said there are some wonderful and exotic cakes in there that I was lucky enough that my BFF made and put my name on :)