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| Professional Baking, College Version with CD-Rom, 4th Edition | 
 enlarge | Author: Wayne Gisslen
Publisher: Wiley
Category: Book
Buy New: $39.95
New (15) Used (21) from $28.95
Avg. Customer Rating:  20 reviews
Sales Rank: 207320
Media: Hardcover
Edition: 4
Number Of Items: 1
Pages: 736
Shipping Weight (lbs): 4.5
Dimensions (in): 11 x 8.7 x 1.4
ISBN: 0471464279
Dewey Decimal Number: 641.815
EAN: 9780471464273
ASIN: 0471464279
Publication Date: April 6, 2004
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 1-5 of 20 | | NEXT » |
 All you need to know baking & pastry book August 26, 2008
This is "THE" book for anyone that would like to know more about baking and pastry for professional and home cook also. It is pretty basic for a baking book, however, basic in baking are much, much more extensive than cooking (there are more things to follow in baking than cooking).
I lent this book to a friend of mine that has been baking for a years and she finds the instructions are quite easy to follow and her baking skills improved significantly.
For anyone that are a little intimidated with baking (like myself) I fully recommend this book to ease your pain into baking and hopefully enjoy it. Don't worry about all the different mixing methods and classifications of baking products in this book because you are not required to memorize all of them to be good in baking.
Professional Baking Book February 27, 2008
I am taking a culinary baking class and this is the required text. I find that this book is full of great hints, techniques, and recipes. I would recommend this to anyone who has any interest in baking.
good book January 7, 2008
This is the version of the book published for the trade, not the standard or student version. It is a good book for anyone in the baking profession. The book has a cd included also with software that will track supplies for reordering, volume, recipes, etc. Each recipe is written clearly with ingredients listed as well as different options for scaling, presentation and make up suggestions. Anyone can benefit from the information and formulary in this book but the target audience is clearly the professional. It is a good reference volume for bakers and pastry chefs.
Professional Baking, Trade Version (Professional Baking) October 19, 2007
The book is very helpfull, and as starting baker I find there lots of useful information, and study new subjects. The only thing that I find missig in it is storage technics - how to store and preserve different grosseries and baked goods.
Wonderful for the beginner (a self-study course) October 13, 2007
5 out of 5 found this review helpful
I purchased a previous edition in '99 from a used bookstore. Looked like an excellent book although I was a bit put off by the measurements (oh boy, not measurements AGAIN! I hate math) Up until then, I'd only used a measuring cup, and not very well at that. I was not a culinary student. So I read a bit of it, got discouraged and put it down. But I've held on to it over the years. Besides I wasn't serious about baking, just the usual sweet potato pie or peach cobbler (my standard southern fare). Recently I decided to step it up a bit, dusted the book off and opened it up. WOW, what I've been missing all these years. I've read the chapters, studied the calculations and formulas, and purchased a scale, oven thermometer, regular thermometer, mixer, and a few other things. Because of all the baking I've been doing lately, I began to sell my goods. Business has been great. My pumpking pie is the best my customers have tasted. And when my cookies spread or are crunchy or soft, it's because I've controlled the recipe and the baking process. The recipes are perfect, spot on, and when I replicate the instructions in the beginning of the chapter, I get consistent results. Many times my customers say they don't eat sweets, because they are too sweet, but I have not had this problem here. There are a few techniques I wish I had an instructor to demonstrate to me, but for the most part, I've been doing quite well through trial and error. I'm working on chocolate now.
I recommend this book to anyone who understands or who wants to understand that the kitchen is a science lab. Makes me wish I'd paid more attention in math while I was in school!!. Good luck!
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