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Professional Baking [Hardcover]

Wayne Gisslen
4.7 out of 5 stars  See all reviews (7 customer reviews)
Price: £157.99 & FREE Delivery in the UK. Details
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Professional Baking Professional Baking 4.5 out of 5 stars (2)
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Book Description

7 Mar 2008
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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Professional Baking + How Baking Works: Exploring the Fundamentals of Baking Science
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Product details

  • Hardcover: 704 pages
  • Publisher: John Wiley & Sons; 5th Edition, Trade Version edition (7 Mar 2008)
  • Language: English
  • ISBN-10: 0471783498
  • ISBN-13: 978-0471783497
  • Product Dimensions: 28.3 x 22.4 x 4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 405,685 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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Product Description

About the Author

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking at Home, all published by Wiley. A graduate of the Culinary Institute of America,he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant. J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

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Customer Reviews

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Most Helpful Customer Reviews
23 of 23 people found the following review helpful
5.0 out of 5 stars Truly Excellent 27 July 2011
Format:Hardcover|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.
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4 of 4 people found the following review helpful
5.0 out of 5 stars A little professional discipline is no bad thing 27 Sep 2012
Format:Hardcover|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.
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4 of 4 people found the following review helpful
5.0 out of 5 stars If I could have only one book on baking... 7 Aug 2012
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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1 of 1 people found the following review helpful
3.0 out of 5 stars This book was recommended... 18 Oct 2012
Format:Hardcover|Verified Purchase
but I am disappointed with it. It is not my 'go to' book but there are some excellent tips and ideas to be had. My disappointment is in the lack of photographs and the feel of the book is 'cheap' although this certainly wasn'reflected in the price. I have a lot of better books which look great and provide lots more inspiration.
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