| Professional Baking, Study Guide | 
 enlarge | Author: Wayne Gisslen
Publisher: Wiley
Category: Book
Buy New: $2.97
New (6) Used (17) from $2.97
Avg. Customer Rating:  7 reviews
Sales Rank: 737346
Media: Paperback
Edition: 4
Number Of Items: 1
Pages: 168
Shipping Weight (lbs): 0.9
Dimensions (in): 10.7 x 8.3 x 0.4
ISBN: 047147777X
Dewey Decimal Number: 641.815
EAN: 9780471477778
ASIN: 047147777X
Publication Date: March 18, 2004
Availability: Usually ships in 1-2 business days
Condition: Brand New - Never Opened. Fast, reliable delivery. Exceptional customer service. Selling books online since 1999. Standard shipping is USPS. Expedited shipping is UPS Ground. Expedited shipping will NOT deliver to HI, AK, PR, PO Boxes, APO/FPO.
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| Editorial Reviews:
Product Description
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
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| Customer Reviews: Read 2 more reviews...
 To bake, or not to bake, that is the question... January 5, 2006
2 out of 2 found this review helpful
Honestly, I found this textbook to be hard to follow, difficult to understand, and many of the recipes and formulas did not work. Also, there were not many photos, and the diagrams were confusing. This certainly is not for the home chef, and I hesitate to recommend this to professional students either.
 For the future professional baker September 25, 2004
6 out of 7 found this review helpful
This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen.
I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients.
The instructions are clear and easy to follow.
I highly reccomend this book to anyone who is thinking of baking seriously.
 No baker should be without this December 29, 1998
6 out of 8 found this review helpful
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.
Not necessarily for the novice... December 26, 1998
6 out of 6 found this review helpful
I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.
 Some very informative text, ruined by useless formulas. November 6, 1998
9 out of 13 found this review helpful
Biggest waste of $35 I've ever seen ! This was a required text in school , and approximatly 25% of the formulas were completely unusable. It was if this character wrote these recipes off the top of his head without the slightest concern for whether they worked or not.I shudder to think how many copies of this waste of paper have been sold to culinary students and the general public alike.
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