Free Ebook Professional Baking, by Wayne Gisslen
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Professional Baking, by Wayne Gisslen
Free Ebook Professional Baking, by Wayne Gisslen
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Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.
Method cards not included with text.
- Sales Rank: #225492 in Books
- Published on: 2012-01-17
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.18" h x 1.22" w x 8.88" l, 4.58 pounds
- Binding: Hardcover
- 800 pages
Amazon.com Review
Sample Recipes from Professional Baking
Macarons Chocolate Tart Soda Bread
Most helpful customer reviews
2 of 2 people found the following review helpful.
loved and used text book from culinary school
By Todd
This review is written by the person I purchased the book for:
This text/formula source book for bakery and bakers is a replacement for my original, well abused, loved and used text book from culinary school. I preferred to purchase the original edition so that I did not have to re formulate all the high altitude adjustments I have made with the formulas. I admit that theory and aspects of baking evolve and change over time, with introduction of new gadgets and modified ingredients, as the following editions of this book attest to. But for me, this text and its theoretical aspects, and unique layout for the baking formulas, remain true and applicable today. This is not your day to day home bakers book. This is full scale, bakery use formulas.
2 of 2 people found the following review helpful.
A Very Well Rounded Worth the Buy Baking Book
By Allyson Dexter
I am a professional chef and bought this as a replacement to an old one that got destroyed. It is a great baking book that not only goes into great detail explaining all basic baking and pastry work but goes into some advanced stuff as well. It has wonderful charts and graphs and instructions are easy to follow and understand. The recipes are beyond amazing as well. I have used many a baking book and always come back to this one for basic work. Love this book!
6 of 6 people found the following review helpful.
Nice
By ZoeM
I like it. Plenty of technical information and fills in the blanks about the 'why' for anything I question that other sources may jot answer. I like the history tidbits given, and the recipes are pretty decent as well. I bought this used for a baking class. We use it every day.
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