Professional Baking

by Wayne Gisslen

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary, Reference, Textbooks

672 pages, Hardcover

First published February 4, 1985

Reviews

[Andy]

If you're into baking at all this is essential reading. One of the textbooks used at Le Cordon Bleu, this excellent instructional book goes into exhaustive detail about different flours, leavening agents, every style of bread, pastry, cakes and even custards. You probably won't have need for another baking book once you get this, because Wayne Gisslen's Professional Baking is as comprehensive as it gets.

[Karmologyclinic]

one word to describe this book: bakegasm!

[Rick Hunter]

So far, this is the best book that I've read in Culinary School. if you have any interest in baking at all, this book shows you are of the basics. Not only does it show you all of the baking basics of everything from biscuits to creme Brule to pies, it shows you how to make pretty much anything that a batter is used for like doughnuts & crepes. There are also plenty of recipes for fillings & sauces to go along with your baked goods. This one is a must for any Culinary professional.

[Ginnie]

The worst problem with this textbook is how much you have to flip around to find the complete technique to the formulas. Rather impractical when in the middle of tempering chocolate or making an Italian Meuringue.

[Brady]

Want to learn to bake the right way? This is a text book with clear chapters, instructions, and recipes that are easy to tweak into your own creations. This is my go to, 9 times out of 10.

Gorgeous full color illustrations really help the shelf appeal too.

[Eileen]

Excellent Reference Book

[Dusty Bookmarks]

Used this in Culinary school and i still refer back to it over 10 years later. 🙃

[LG]

thorough
textbook

I cook I don't bake.
If I was a baker, this is a great reference book.

[Syahira]

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information that you wouldn't find even in the wikipedia.

The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement for everything, Professional Baking is a good companion to had for beginners of cooking or culinary students. Hence why the book is rather condensed with basic instructions including introductory to the commonest items used in baking like flour, water, oil but it does provide more information like the type of flour being used in recipes, the 12 steps taken for baking a bread down to the types of chocolate you can make.

It was never a replacement for the actual kitchen work with the chef but if you have a need to know the differences of Italian and Swiss Meringue or the Scottish or French method for laminated dough, this book can help you with the definition and description. Its not a must have for average bakers because of the size of the book and the overall non-specificity of the content. But if you are interested in baking, this book will help you down to the basic.

[Jody]

Think this book is harder than what it has to be with all the formulas, the scaling and weights some would like that it’s in us , metric and percentages so should not be able to make mistakes there is a lot of more advanced sugar craft and chocolate decorating, maybe a little to technical for me !! I have not actually tried any recipes out of it yet. A lot of components and fillings now I understand why they say bakers percentage. Not the easiest book to read

[De]

Not a great book for bakers. The recipes are terrific for the cakes, pies, etc. but our bread was consistently too wet because the recipes call for far too much water. We cut it back by 1/3 and would add as needed to make the proper consistency. That said there are some wonderful and exotic cakes in there that I was lucky enough that my BFF made and put my name on :)

[Alma]

This text was included in my classes at LCB. I keep it around in part because of the recipes and the notes I took, but it makes a great reference volume, as well. Covers a lot of topics, and has a huge number of recipes.

[Petalbooks]

I'll probably never use anything from this book (my sister bakes, and quite well too!) because I'm too lazy, but paging through it gives me an appetite. :)

[Kierstin]

Good for learning the basic chemistry of baking, but not for everyday use

[Mia]

Reading this for school, I've found that it's very informative. We're using the Fifth Edition, which Goodreads doesn't have listed.
I recommend it for serious bakers out there.

[Mary]

great textbook - has a lot of information that I am constantly using for reference. Also, the formulas are really easy to use and variate and i have found some of the best recipes out of this book.

[Michael]

THE textbook.

[Yasmeen]

Great explanations of techniques, but there is no way in hell I'm going to use emulsified shortening.

[michelle c]

My baking bible!

[Aaron Dalton]

http://perlkonig.com/2012/07/27/profe...

[Shannon]

My Sous chef recommended I buy this for my classes didn't need it but it came in handy

[Thanaa Khawaja]

ممتاز !

[Tania]

Textbook for my pastry class- a good blend of history, terminology, method, and recipes (sorry, formulas).
Super useful!

[Courtney]

Such a wonderful baking book. Excellent recipes. If you are in the field of cooking or baking this is what you will need.

[Juma Leah]

Baking