Professional Baking and Professional Baking Method Cards Set / Edition 5

Hardcover (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $38.70
Usually ships in 1-2 business days
(Save 70%)
Other sellers (Hardcover)
  • All (4) from $38.70   
  • New (2) from $92.94   
  • Used (2) from $38.70   
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any coupons and promotions
Seller since 2011

Feedback rating:



New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Brand new and unread! Join our growing list of satisfied customers!

Ships from: Phoenix, MD

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Seller since 2015

Feedback rating:


Condition: New
New Book is Brand New in Excellent Condition! ! In Publisher Shrikwrap. (Includes Method Cards) Glossy Pictorial Hardcover. (no dj as issued) Exactly As Shown in Picture. ISBN # ... 9780470316528. Ship with Signature Delivery Confirmation. Fast Shipping, Reliable Service, Customer Satisfaction and Money Back Guraranteed! ! Thank You! ! Read more Show Less

Ships from: Prospect, CT

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Sort by


Professional Baking by Wayne Gisslen is worth the money becausethis helped me to form the foundation of my knowledge on thesubject. " review

Professional Baking is the most widely used textbook for theintroductory baking course. Its comprehensiveness is unmatched inthe market and its clear and technically accurate content providereaders with the base of knowledge that they need to further theirskills.

This new edition continues to provide comprehensive coverage of thebasics (bread making and cake mixing) and provides enhancedcoverage of higher level techniques (pastry, chocolate, sugarwork), which are becoming increasingly common in the introductorycourse.

Read More Show Less

Product Details

  • ISBN-13: 9780470316528
  • Publisher: Wiley
  • Publication date: 3/3/2008
  • Edition description: Older Edition
  • Edition number: 5
  • Product dimensions: 8.80 (w) x 11.10 (h) x 1.50 (d)

Table of Contents

Recipe Contents.

About Le Cordon Bleu.



Chapter 1. The Baking Profession.

Chapter 2. Basic professional Skills: Bakeshop Math andSanitation.

Chapter 3. Baking and Pastry Equipment.

Chapter 4. Ingredients.

Chapter 5. Basic Baking Principles.

Chapter 6. Understanding Yeast Doughs.

Chapter 7. Understanding Artisan Breads.

Chapter 8. Lean Yeast Doughs.

Chapter 9. Rich Yeast Doughs.

Chapter 10. Quick Breads.

Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles.

Chapter 12. Basic Syrups, Creams, and Sauces.

Chapter 13. Pies.

Chapter 14. Pastry Basics.

Chapter 15. Tarts and Special Pastries.

Chapter 16. Cake Mixing and Baking.

Chapter 17. Assembling and Decorating Cakes.

Chapter 18. Specialty Cakes, Gateaux, and Torten.

Chapter 19. Cookies.

Chapter 20. Custards Puddings, Mousses, and Souffles.

Chapter 21. Frozen Desserts.

Chapter 22. Fruit Desserts.

Chapter 3. Dessert Presentation.

Chapter 24. Chocolate.

Chapter 25. Marzipan, Nouogatine, and Pastillage.

Chapter 26. Sugar Techniques.

Chapter 27. Baking for Special Diets.

Appendix 1. Large-Quantity Measurements.

Appendix 2. Metric Conversion Factors.

Appendix 3. Decimal Equivalents of Common Fractions.

Appendix 4. Approximate Volume Equivalents of CommonFractions.

Appendix 4. Approximate Volume Equivalents of Dry Foods.

Appendix 5. Temperature Calculations for Yeast Doughs.

Appendix 6. Eggs and Safety.



Recipe Index.

Subject Index.

Read More Show Less

Customer Reviews

Average Rating 5
( 1 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Posted April 21, 2011

    More than great

    I used this book in teaching baking in a technical college in Ohio. It is still my handbook for any baking, decorating,and presentation.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)