This new edition gives professional and home bakers peerless up–to–date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
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From the Inside Flap
In baking, professionals distinguish themselves by achieving consistently great results. Getting these results takes more than just following recipes. It takes really knowing your ingredients, how to best combine them, and how they perform in the heat of the oven. It also takes understanding such areas as bakeshop equipment and mathematics. So if you′re serious about baking, you need a broad, deep knowledge of the craft. Wayne Gisslen′s Professional Baking is unmatched in covering the art, science, and skills of baking practice. It has served for many years as the cornerstone guide for baking and pastry professionals, serious home bakers, and culinary students, giving them the know–how and methods to take their technique to the next level. Now in its Fifth Edition, this peerless resource gives you a complete guide to sustained excellence in your baking. The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends, this revised and updated edition includes new material on baking for special diets including low–fat, low–sugar, gluten–free, and dairy–free diets. There′s also expanded coverage of professionalism, baking science, and ingredients. More than 775 color photographsillustrate ingredients and step–by–steptechniques as well as dozens of finished dishes. Inside you′ll find an encyclopedic array of close to 900 classic and creative recipes to explore, ranging from basic cr?pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon. Filled with the best practices and techniques that have been used to educate a generation of bakers, and presented in an easy–to–navigate layout, Professional Baking, Fifth Edition is the key to creating consistently high–quality baked goods with the artistry of a true professional.
From the Back Cover
"Classic."—Food & Wine Magazine The timeless professional baking reference—revised and updated Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, Fifth Edition is your essential guide to baking and pastry today. A mainstay on the shelves of serious bakers everywhere, this tested reference showcases the talents of IACP award–winning author Wayne Gisslen in one comprehensive volume. New features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 color photographs illustrating ingredients, step–by–step techniques, and finished dishes. A clear style, engaging presentation, and high level of detail provide you with a full understanding of how to create truly masterful baked goods.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful
By I. Parker
Format:Hardcover|Amazon Verified Purchase
I was pointed to this book by a reviewer of another title 'Fundamental Techniques of Classic Pastry Arts'. Having bought both books I would agree that this is the better. Now in it's 5th edition this is really comprehensive but still covers basics. The author's style is very readable and he gives you a very clear understanding of what you are trying to achieve and why you should do it this way. Recipes cover everything you will ever want to bake and are very easy to follow. I have also used the Roux brothers books. For my money Gisslen is a much better teacher.
You do need to appreciate that this is American with American terminology though there is a useful glassary. Also this is aimed at the professional baker so quantities in recipes are large. Bakers percentages are always given and you need to use these to work out appropriate quantities if you are just a home baker like me.
You do need to appreciate that this is American with American terminology though there is a useful glassary. Also this is aimed at the professional baker so quantities in recipes are large. Bakers percentages are always given and you need to use these to work out appropriate quantities if you are just a home baker like me.
4 of 4 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I am an enthusiastic, if occasionally undisciplined, amateur cook. I own over 200 cookery books, and bake most days. My approach has usually been more art than science. This book however, has been just what I needed at this stage: it has made me aware of the discipline of food and cooking, the importance of not measuring your ingredients in glugs and handfulls. The recipes and techniques are, as the title suggests, written for professionals, but amateurs like me clearly benefit too. It is no coffee table tome, and doesn't make cosy bedtime reading either (it's a little clinical for that), but it does get you thinking about what you are actually expecting from your ingredients and equipment. I am making it sound dull, but it is far from it: the recipes are fabulous and wide-ranging. I could easily dispense with at least half my other books on the back of this.
4 of 4 people found the following review helpful
Format:Hardcover
...this would be it. In the seventh edition small recipes are given in grams, making this perfectly useable by the home baker. I, too, was led to this book by a reviewer of another book (Rose Levy Beranbaum's Heavenly Cakes), and this one is far more useful. It is a textbook: Gisslen is aiming to teach beginners how to bake in very general as well as specific terms. So you not only get hundreds of recipes for breads, cakes, and tarts, you also learn the basics of baking, including how to make sourdough starter. I've been baking for years, but have learned a lot in the first few days of using the book. Well written and well illustrated.
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Most Recent Customer Reviews
5.0 out of 5 stars
Great help at work!
As a young self taught baker, this book helped me a lot. Easy to follow technical explanations, and really nice recipes, I've tested some recipes and no adjustments were... Read more
Published 2 months ago by Pamela Matos Sousa
5.0 out of 5 stars
Excellent, yet slightly american!
Wayne writes exceptionally well, and both this volume and his "Professional Cooking" are the only two cook books you'll ever really need. Read more
Published 5 months ago by A. G. Peck
5.0 out of 5 stars
Recommended by my pastry chef
This book is recommended by my pastry chef as it covers introductions and methods of baking. Great for beginner chefs like me.
Published 5 months ago by Pamela Pang
3.0 out of 5 stars
This book was recommended...
but I am disappointed with it. It is not my 'go to' book but there are some excellent tips and ideas to be had. Read more
Published 7 months ago by Scorpio Woman
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