Professional Baking, College Version with CD-ROM

Having just finished my baking apprenticeship, I was looking for a book that would help me to continue to learn and understand the art of baking so as to become a good baker. When I opened the Amazon parcel my first reaction to the book was 'wow' - 770 pages from cover to cover. I was happy to see metric used in all the recipes (as well as the US lbs and oz). Flicking through the book, I can see it is going to be a valuable tool, with info on history of baking, ingredients, equipment, recipes for yeast products, pastries, cakes, pies, sauces, cookies, desserts, etc. All the ingredients needed are basic ones you can get from the supermarket - eggs, sugar, flour, butter etc. While not fill of pretty photos, it does have good diagrams. If you are a home baker and just want a 'cook book' then this will be too much detail, but if like me, you want to up your game, then I recommend this book. I have also ordered the student study guide, so hope this will add to its learning value.

This book has taught me so much about baking. It is what everyone needs to take their home baking from mundane to extraordinary, I have used it so often (either the recipes them selves, or as a base and then I create my own) I can't even remember. I did just make their frozen mousse (custard base) which I flavored the first layer with vanilla and the second with rhubarb puree (I made) and put a thin sheet of their devils food cake recipe as a base.... my guests all wanted me to teach them how to do it when they tried it. Hands down, my favorite baking book (I have about two bookcases full!!). Enjoy!

This has been my textbook in a college baking class for the last 3 months. I have loved reading it for my homework and studying it. If you're a home baker it works out nicely as well. It has the measurements in oz and lbs, so a scale would be handy, but it has a conversion chart in the back if you do not have a scale. Great pictures and wonderful recipes. Must try the donuts in this book! They are wonderful.

This is a recipe and method book for people with culinary and or pastry arts knowledge. this is not a book for home cooks looking to try new recipes. this is a book of base recipes and functional method cooking for people to expand on and grow from. but if you happen to be a home cook and are reading this, do yourself a favor: everything in a legitimate baking book recipe is going to be weighed (scaled) so do yourself a favor and buy a 30 or 40 Dollar digital Oz scale. all eggs do not weigh the same. AP flour does not have the same volume as bread flour. brown sugar and granulated sugar and so on. weighing things is the only way to be exact, and baking needs to be exact!!

The new edition of Wayne Gisslen's Professional Baking is a make-over, and a good one. Obviously pointed towards the advanced amateur more than previous editions, Gisslen's book gives step-by-step instructions that never fail to produce good product. In older editions, the formulae were professionally scaled, making small batches difficult to produce but not impossible. The new edition starts with small batches, and then provides the large batches in the back. I have to say this new edition is an improvement, with big bright pictures, interesting and complex formulae, and down-to-earth instructions most people can handle. If you buy only one baking book, I think this should be the one.

Buena calidad y buen precio.

I liked this book a lot. The way it is set up is great and easy to follow. smaller sized formulas in the chapter with the larger ones at the end of the book along with special diet formulas. What a great idea! The only thing I found that was out of place is that the book talks about a CD. My book came without a CD. I'm not sure if this was a packing error or what. Other than that this is a very good book to add to your library.

I love that this book explains how and why the techniques and ingredients work. Gives the knowledge you need to adjust recipes and make them your own. There are a nice variety of recipes included in this book and all of the ones I have made turned out delicious. A food scale is a must, as all the ingredients are by weight (which gives much more consistent results).

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.

I puchased this book while I was in school, it provides a great deal of information. There are pictures to show step by step instructions, the recipes are also really great!

amazing cistomer service and amazing product. its very rare to c such kind of sercice these days. cheers keep doing good work

Una verdadera enciclopedia para todo aquel que quiera ser un pastelero/repostero "serio". Tanto si aspiras a ser pro o solo eres un apasionado es ideal. Un libro exhaustivo, profuso, explicativo, con montones de recetas.

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.