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One of the most respected cookbooks in the industry, the 2002 IACP Cookbook Award Winner for Best Technical/Reference, Professional 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 bakers craft, offe ...more
Hardcover, Fourth Edition, 701 pages
Published April 6th 2004 by John Wiley & Sons
(first published February 4th 1985)
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Jun 20, 2010 Andy rated it it was amazing · 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, pastry, cakes and even custards. You probably won't have need for another baking book once you get this, because Wayne Gisslen's Professional Baking is as comprehensive as it gets.
Sep 25, 2010 Ginnie rated it liked it · 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
Aug 27, 2015 Rick Hunter rated it it was amazing · review of another edition
So far, this is the best book that I've read in Culinary School. if you have any interest in baking at all, this book shows you are of the basics. Not only does it show you all of the baking basics of everything from biscuits to creme Brule to pies, it shows you how to make pretty much anything that a batter is used for like doughnuts & crepes. There are also plenty of recipes for fillings & sauces to go along with your baked goods. This one is a must for any Culinary professional.
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 :)