Product Description

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.

Product Details

• Amazon Sales Rank: #20406 in Books
• Published on: 2008-03-03
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 800 pages

From the Inside Flap
In baking, professionals distinguish themselves by achieving consistently great results. Getting these results takes more than just following recipes. It takes really knowing your ingredients, how to best combine them, and how they perform in the heat of the oven. It also takes understanding such areas as bakeshop equipment and mathematics. So if you're serious about baking, you need a broad, deep knowledge of the craft.

Wayne Gisslen's Professional Baking is unmatched in covering the art, science, and skills of baking practice. It has served for many years as the cornerstone guide for baking and pastry professionals, serious home bakers, and culinary students, giving them the know-how and methods to take their technique to the next level. Now in its Fifth Edition, this peerless resource gives you a complete guide to sustained excellence in your baking.

The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends, this revised and updated edition includes new material on baking for special diets including low-fat, low-sugar, gluten-free, and dairy-free diets. There's also expanded coverage of professionalism, baking science, and ingredients. More than 775 color photographsillustrate ingredients and step-by-steptechniques as well as dozens of finished dishes.

Inside you'll find an encyclopedic array of close to 900 classic and creative recipes to explore, ranging from basic cr?pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.

Filled with the best practices and techniques that have been used to educate a generation of bakers, and presented in an easy-to-navigate layout, Professional Baking, Fifth Edition is the key to creating consistently high-quality baked goods with the artistry of a true professional.

From the Back Cover

"Classic."—Food & Wine Magazine

The timeless professional baking reference—revised and updated

Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, Fifth Edition is your essential guide to baking and pastry today. A mainstay on the shelves of serious bakers everywhere, this tested reference showcases the talents of IACP award-winning author Wayne Gisslen in one comprehensive volume.

New features in this Fifth Edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 color photographs illustrating ingredients, step-by-step techniques, and finished dishes. A clear style, engaging presentation, and high level of detail provide you with a full understanding of how to create truly masterful baked goods.

About the Author
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking 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 Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

Customer Reviews

Best Baking Book Out There
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.

One of the best baking books out there.
Although Im not a pastry chef or baker, I purchase this book to help me with doughs on my menu. The recipe layout is a bit awkward and it takes some time to get used to it but the recipes really work. One thing I want to mention is that the recipes are not standarized meaning they are not the classic version of the recipes. They are ment to be used in a formal instruction course but once you master them, they can be modified to make them a bit more classical and if you will, more ethnic. The book was shipped in good condition with no corners bended alhtough the jacket had a sort of grease on it, I usually get rid of the jacket. I think it may be Amazon handling on it but once the jacket is gone, the book looks great.

Professional Baking
I liked this book alot. The way it is set up is great and easy to follow. smaller sized formulas in the chapter with the larger ones at the end of the book along with special diet formulas. What a great idea! The only thing I found that was out of place is that the book talks about a CD. My book came without a CD. I'm not sure if this was a packing error or what. Other than that this is a very good book to add to your library.