Professional Baking
by Wayne Gisslen
List Price:
Our Price: $35.72
You Save: $29.28 (45%)
Availability: Usually ships in 1-2 business days
Buy Used: from $34.96 (click here)
Category: Book
See more book details and other editions
Book Summary Information
Author: Wayne GisslenEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-03-03
ISBN: 0471783498
Number of pages: 704
Publisher: Wiley
Accessories:
Book Reviews of Professional Baking
Book Review: The textbook for Le Cordon Bleu-USA pastry chef program...
Summary: 5 Stars
This is an excellent book. Many of the recipes are from original the Le Cordon Bleu (Paris)archives. I'm a grad of the Le Cordon Bleu-USA Baking and Pastry program, and this was our primary textbook.
A caveat for the home chef: This book is formatted for the professional pastry chef in that the majority of the recipes give the quantities for the ingredients in METRIC weight, as well as in "baker's percentages" - rather than by quantity (as in: cups/teaspoons/tablespoon/ozs.) - so you'll want to have a kitchen scale handy to make good use of this book, especially if you plan to use it at home.
Also: Le Cordon Bleu's version of "baker's percentages" differs from the version used in some of the Culinary Institute of America (a.k.a)the "C.I.A.")textbooks, AND the C.I.A. textbook also gives their weights U.S. "lbs./ozs.", rather than in metric. This was a surprise to me as well, and so I've learned to double-check...
(SHEESH!: Am I the only one old enough to remember back when the U.S. was supposed switch to metric like the whole rest of the world - or is it just me? ;-)
- The good news is that small kitchen scales are now easily available inexpensively online, in restaurant supply stores, and in some retail kitchenware stores. *Make sure you get one that can be set to metric weight (grams) and not only in lbs./ozs., or it'll make it much more difficult to use this excellent book, especially at home.
BTW: The other great thing about this book is that once you learn the basic principles, as well as the basic master recipes in this book, you can bake like a pro, and you too can have the pleasure of laughing your *whatever* off when "Iron"/"Top"/"Pro"/"Impossible", etc. "savory" chefs on TV cooking shows and contests freak out or cry like babies at the prospect of having to bake a cake or make a simple dessert like a pastry chef - or even like your grandma...
So hey you "pro" TV chef-type guys BobbyMikeyAnthony, and that other guy who didn't cook for the Queen of England after all: How about some props and respect to us pastry chefs - AND to your grandma!
Summary of Professional Baking
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.Baking Books
Book Subjects
- Arts & Photography
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
Most talked about in Baking Books
Baking With Love (Readers Digest)Readers Digest; Published: 2006-09; Hardcover; Book
Cake Decoratingby Fay Gardner
Angus & Robertson; Published: 1993-11-03; Paperback; Book
Brownies, Shortbreads and Toll House Cookies: 150 Delights for Teas and Dessertsby Aaron Maree
Harpercollins; Published: 1992-10; Hardcover; Book
Best price: $16.98
Price in other shops:
From a baker's kitchen: Techniques and recipes for professional quality baking in the home kitchenby Gail Sher
Addison-Wesley Pub. Co; Published: 1988; Paperback; Book
Delectable Daley Breadby George Dale
Penguin Books (NZ); Published: 1999-11-01; Paperback; Book
The Best Low-Fat, No-Sugar Bread Machine Cookbook Everby Madge Rosenberg, Warren Chang
William Morrow Cookbooks; Published: 1995-05-05; Hardcover; Book
Best price: $34.91
All in Just One Cookieby Susan E. Goodman
Greenwillow Books; Published: 2006-06-13; Hardcover; Book
Best price: $8.73
Price in other shops:
Complete Idiot's Guide to BAKING (The Complete Idiot's Guide)by Nolan
Alpha; Published: 1997; Paperback; Book
Best price: $12.70
Baking Made Easyby Lorraine Pascale
Harpercollins; Published: 2011-01-06; Hardcover; Book
Best price: $22.30
Flatbreads & Flavors: A Baker's Atlasby Jeffrey Alford, Naomi Duguid
William Morrow Cookbooks; Published: 2008-08-26; Paperback; Book
Best price: $11.31
Price in other shops:
Similar Books and other products
ServSafe CourseBook with Paper/ Pencil Answer Sheet Update with 2009 FDA Food Code (5th Edition)by Association Solutions National Restaurant Association
Prentice Hall; Published: 2010-06-18; Paperback; Book
Best price: $80.46
Price in other shops:
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Editionby Bo Friberg
Wiley; Published: 2002-03-05; Hardcover; Book
Best price: $41.60
Price in other shops:
Principles of Food, Beverage, and Labor Cost Controlsby Paul R. Dittmer, J. Desmond Keefe
Wiley; Published: 2008-09-29; Hardcover; Book
Best price: $55.99
Study Guide to Accompany Professional Cookingby Wayne Gisslen
Wiley; Published: 2010-04-06; Paperback; Book
Best price: $24.95
On Cooking: A Textbook of Culinary Fundamentals (5th Edition)by Sarah R. Labensky, Priscilla R. Martel, Alan M. Hause
Prentice Hall; Published: 2010-01-14; Hardcover; Book
Best price: $85.00
Price in other shops:
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)by The Culinary Institute of America
Wiley; Published: 2008-01-03; Hardcover; Book
Best price: $31.00
Price in other shops:
Professional Cookingby Wayne Gisslen
Wiley; Published: 2010-01-19; Hardcover; Book
Best price: $42.55
Price in other shops:
Study Guide to Accompany Professional Bakingby Wayne Gisslen
Wiley; Published: 2008-03-03; Paperback; Book
Best price: $35.00
How Baking Works: Exploring the Fundamentals of Baking Scienceby Paula I. Figoni
Wiley; Published: 2010-11-09; Paperback; Book
Best price: $28.45
Price in other shops:
Professional Cookingby Wayne Gisslen
Wiley; Published: 2010-01-19; Hardcover; Book
Best price: $62.00