Professional Baking, 5th Edition

Having just finished my baking apprenticeship, I was looking for a book that would help me to continue to learn and understand the art of baking so as to become a good baker. When I opened the Amazon parcel my first reaction to the book was 'wow' - 770 pages from cover to cover. I was happy to see metric used in all the recipes (as well as the US lbs and oz). Flicking through the book, I can see it is going to be a valuable tool, with info on history of baking, ingredients, equipment, recipes for yeast products, pastries, cakes, pies, sauces, cookies, desserts, etc. All the ingredients needed are basic ones you can get from the supermarket - eggs, sugar, flour, butter etc. While not fill of pretty photos, it does have good diagrams. If you are a home baker and just want a 'cook book' then this will be too much detail, but if like me, you want to up your game, then I recommend this book. I have also ordered the student study guide, so hope this will add to its learning value.

This book has taught me so much about baking. It is what everyone needs to take their home baking from mundane to extraordinary, I have used it so often (either the recipes them selves, or as a base and then I create my own) I can't even remember. I did just make their frozen mousse (custard base) which I flavored the first layer with vanilla and the second with rhubarb puree (I made) and put a thin sheet of their devils food cake recipe as a base.... my guests all wanted me to teach them how to do it when they tried it. Hands down, my favorite baking book (I have about two bookcases full!!). Enjoy!

The new edition of Wayne Gisslen's Professional Baking is a make-over, and a good one. Obviously pointed towards the advanced amateur more than previous editions, Gisslen's book gives step-by-step instructions that never fail to produce good product. In older editions, the formulae were professionally scaled, making small batches difficult to produce but not impossible. The new edition starts with small batches, and then provides the large batches in the back. I have to say this new edition is an improvement, with big bright pictures, interesting and complex formulae, and down-to-earth instructions most people can handle. If you buy only one baking book, I think this should be the one.

This book is awesome if you want to know or learn how to bake or become a professional baker.It explains everything from history of baking, equipments, ingredients, baking measurement until baking popular baked products.Sometimes, you may find it a little bit different from the real baking world, it depends on what or where you learn from like recipes or formalas.The baker's percentage may be a little difficult to understand.So, this book is overall recommended and a must to start becoming a professional baker.

This has been my textbook in a college baking class for the last 3 months. I have loved reading it for my homework and studying it.If you're a home baker it works out nicely as well. It has the measurements in oz and lbs, so a scale would be handy, but it has a conversion chart in the back if you do not have a scale.Great pictures and wonderful recipes. Must try the donuts in this book! They are wonderful.

This is an excellent book!I would recommend this to anyone who likes to bake. Just reading the first few chapters about the techniques, ingredients, the process of baking and so on, really helps you understand what you are doing and why. It helped me get my recipes down to perfection and you will be able to figure out what went wrong if something does.The software that comes with it needs some updating, it seems like it was made for Windows 3, but the book is excellent!

complete with variations on ingredients, and detailed weights and measures for large quantities.Bought this book in 2006, and still use it!

Excellent book all round for persons looking to improve on baking technique. Uses all the necessary technical jargon and suitable for beginners. Using it to increase my knowledge base as im opening a bakery.

I puchased this book while I was in school, it provides a great deal of information. There are pictures to show step by step instructions, the recipes are also really great!

amazing cistomer service and amazing product.its very rare to c such kind of sercice these days.cheers keep doing good work

Una verdadera enciclopedia para todo aquel que quiera ser un pastelero/repostero "serio". Tanto si aspiras a ser pro o solo eres un apasionado es ideal. Un libro exhaustivo, profuso, explicativo, con montones de recetas.

I was pointed to this book by a reviewer of another title 'Fundamental Techniques of Classic Pastry Arts'. Having bought both books I would agree that this is the better. Now in it's 5th edition this is really comprehensive but still covers basics. The author's style is very readable and he gives you a very clear understanding of what you are trying to achieve and why you should do it this way. Recipes cover everything you will ever want to bake and are very easy to follow. I have also used the Roux brothers books. For my money Gisslen is a much better teacher.You do need to appreciate that this is American with American terminology though there is a useful glassary. Also this is aimed at the professional baker so quantities in recipes are large. Bakers percentages are always given and you need to use these to work out appropriate quantities if you are just a home baker like me.

This still is an excellent resource. A thick book, hardcover has proven to be able to endure time and the pages as well are well-made.