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Professional Baking, Fourth Edition, by Wayne Gisslen
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The classic professional baking reference—now completely revised and updated
This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference 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, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore—including 150 from Le Cordon Bleu—Professional Baking offers an excellent foundation for mastering the art and craft of baking.
Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
- Sales Rank: #1565678 in Books
- Published on: 2004-04-06
- Original language: English
- Number of items: 1
- Dimensions: 11.14" h x 1.17" w x 8.82" l, 4.25 pounds
- Binding: Hardcover
- 736 pages
From the Inside Flap
Looking to raise your baking to the next level? Start with the book the professionals use—Wayne Gisslen’s Professional Baking. Named the IACP Cookbook Award Winner for Best Technical/Reference in 2002, Professional Baking is considered the cornerstone of a baker or pastry chef’s education. Now updated in a new Fourth Edition, this complete baker’s companion� will provide everything you need to know to master the craft and art of making breads, pastries, cakes, pies, mousses, and more, and help you learn and practice sugar work and cake decorating skills.
The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends in the field, this edition includes new chapters on artisan bread baking equipment as well as new material on plating techniques for restaurant-style desserts. More than 500 color photographs, including 175 new to this edition, illustrate ingredients and step-by-step techniques as well as dozens of finished dishes.
Inside you’ll find an encyclopedia array of 750 classic and creative recipes to explore, including 150 from the prestigious Le Cordon Bleu cooking school, that range from basic cr�pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.
Throughout, the fresh, easy-to-use format makes it easy to find key information at a glance. You’ll also learn not only what techniques work, but also why they work—and how to get the best results every time.
For anyone interested in creating consistently high-quality products with the artistry of a true professional, Wayne Gisslen’s Professional Baking is the place to begin.
From the Back Cover
One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads.
Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics—such as p�te bris�e and puff pastry—and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
About the Author
WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef’s Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.
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.
1 of 1 people found the following review helpful.
Barely three weeks into the semester but a good book so far
By jorge
Barely three weeks into the semester but a good book so far.lots of formulas with good instructions on mixing methods.the math in this book i find my self able to do it (understandable) so far, which is good cause I am not a math wiz.If you are not in school but looking to learn more about baking i recommend this book.Also the mixing cards that come with it are very helpful and convenient.all the mixing methods are on laminated cards wont have to flip through the book to find each method.
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!
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