Professional Baking

by Wayne Gisslen

Book Overview

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0471477818
• ISBN13: 9780471477815
• Release Date: May 2004
• Publisher: John Wiley & Sons
• Length: 136 Pages
• Weight: 0.05 lbs.
• Dimensions: 0.3" x 7.5" x 9.2"

Customer Reviews

Not Sure Why It Will Not Let Me Choose 5 Stars

I attended school at Auguste Escoffier For My Diploma in Pastry . I ordered this workbook and I was so glad I did the workbook was alot of help. I give this workbook a 5 Star not sure why it only allowed me to choose a 2 Star but it is a 5 Star Workbook

For the future professional baker

This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen. I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients. The instructions are clear and easy to follow. I highly reccomend this book to anyone who is thinking of baking seriously.

No baker should be without this

This is not a cookbook for the home baker, but no professional should be without this all encompassing book.

Not necessarily for the novice...

I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.

Book gives recipes with consistent results

Book written for the professional baker which is adaptable to the home baker. Everything is weighed which is not so hard to do. Does require a small fairly accurate kitchen scale in $20 range. Does point out why some favorite recipes have a bad habit of flopping when you are trying to make them for special occasion(for example: flour varies in the water content, which does affect end product). You must be able to downsize recipes for home use.