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Professional Baking

4.39 of 5 stars 4.39  ·  rating details  ·  406 ratings  ·  19 reviews
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)
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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.
Syahira Sharif

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
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Jun 20, 2010 Andy rated it 5 of 5 stars  ·  review of another edition
Recommends it for: bakers
Shelves: kitchenxplosion
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 :)
This text was included in my classes at LCB. I keep it around in part because of the recipes and the notes I took, but it makes a great reference volume, as well. Covers a lot of topics, and has a huge number of recipes.
great textbook - has a lot of information that I am constantly using for reference. Also, the formulas are really easy to use and variate and i have found some of the best recipes out of this book.
Reading this for school, I've found that it's very informative. We're using the Fifth Edition, which Goodreads doesn't have listed.
I recommend it for serious bakers out there.
I'll probably never use anything from this book (my sister bakes, and quite well too!) because I'm too lazy, but paging through it gives me an appetite. :)
Clear instructions, beautiful pictures and fantastic recipes. Best textbook I've used so far. No re-selling this one; it's a keeper, for sure.
Brittany Chambers
Textbook for my pastry class- a good blend of history, terminology, method, and recipes (sorry, formulas).
Super useful!
Yasmine Alfouzan
Great explanations of techniques, but there is no way in hell I'm going to use emulsified shortening.
My Sous chef recommended I buy this for my classes didn't need it but it came in handy
Good for learning the basic chemistry of baking, but not for everyday use
one word to describe this book: bakegasm!
michelle c
My baking bible!
THE textbook.
Julie marked it as to-read
Jul 27, 2015
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