by Wayne Gisslen
|
| List Price: | $65.00 |
| Average Rating: |  |
| Lowest New Price: | $54.95 |
|
 |
|
Product Description
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 baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics—such as pâte brisée and puff pastry—and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Customers who bought this item also bought
Average Customer Review:
0 of 0 people found the following review helpful:
 Professional Baking Book, 2008-02-27
I am taking a culinary baking class and this is the required text. I find that this book is full of great hints, techniques, and recipes. I would recommend this to anyone who has any interest in baking.
1 of 1 people found the following review helpful:
Professional Baking, Trade Version (Professional Baking) , 2007-10-19
The book is very helpfull, and as starting baker I find there lots of useful information, and study new subjects. The only thing that I find missig in it is storage technics - how to store and preserve different grosseries and baked goods.
5 of 5 people found the following review helpful:
Wonderful for the beginner (a self-study course), 2007-10-13
I purchased a previous edition in '99 from a used bookstore. Looked like an excellent book although I was a bit put off by the measurements (oh boy, not measurements AGAIN! I hate math) Up until then, I'd only used a measuring cup, and not very well at that. I was not a culinary student. So I read a bit of it, got discouraged and put it down. But I've held on to it over the years. Besides I wasn't serious about baking, just the usual sweet potato pie or peach cobbler (my standard southern fare). Recently I decided to step it up a bit, dusted the book off and opened it up. WOW, what I've been missing all these years. I've read the chapters, studied the calculations and formulas, and purchased a scale, oven thermometer, regular thermometer, mixer, and a few other things. Because of all the baking I've been doing lately, I began to sell my goods. Business has been great. My pumpking pie is the best my customers have tasted. And when my cookies spread or are crunchy or soft, it's because I've controlled the recipe and the baking process. The recipes are perfect, spot on, and when I replicate the instructions in the beginning of the chapter, I get consistent results. Many times my customers say they don't eat sweets, because they are too sweet, but I have not had this problem here. There are a few techniques I wish I had an instructor to demonstrate to me, but for the most part, I've been doing quite well through trial and error. I'm working on chocolate now.
I recommend this book to anyone who understands or who wants to understand that the kitchen is a science lab. Makes me wish I'd paid more attention in math while I was in school!!. Good luck!
2 of 3 people found the following review helpful:
book price and content, 2007-07-03
the price on amazon was very reasonable, as compared to buying it in the store, also it is an excellent book for baking, a must have for all wannabe bakers !!!
9 of 10 people found the following review helpful:
A pleasure, 2007-05-31
Having read through what must be hundreds of cookbooks over the years, I was left with the ability to follow a recipe, but if i didn't have it on me, I could explain what incredients would be necessary and in what general quantities. After so many years of following instructions, I wanted to just learn the facts about baking so that i could understand better what I was doing and how to do it better. This book is perfect for that. For home cookers who are just interested in recipes, this is not the book for you. The recipes are written in a specific format that requires a good deal of reading into the book. They are formulated in bulk, i suspect because they expect that a professional baker would be needing more than a family's supply of these food items, so if you dont like doing the math to size down the formula, then this is also not the book for you. But if you have many questions about baking and want to learn more about the science of what you are doing (and perhaps learn to experiment and finally create your own recipes) then this IS the book you want. Le Cordon Bleu has trusted Wayne Gisslen with every version of this book, and for good reason. He knows what hes talking about and he knows how to communicate that to interested learners.
Price is accurate as of the date/time indicated. Prices and product availability are subject to change. Any price displayed on the Amazon website at the time of purchase will govern the sale of this product.
|
Store Categories
|