Professional Baking / Edition 5

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Overview

Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra." Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens. This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance.

This is an illustrated text on the theory and practice of professional baking, with more than 400 recipes for quality bakery and dessert products.

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Editorial Reviews

Wall Street Journal
An encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths.
Library Journal

Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas. Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included.

The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know," "Weight and Volume Equivalents for Common Ingredients," and "What Went Wrong and Why." This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.
—Pauline Baughman

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Product Details

  • ISBN-13: 9780471783480
  • Publisher: Wiley
  • Publication date: 3/3/2008
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 800
  • Product dimensions: 8.80 (w) x 11.10 (h) x 1.50 (d)

Meet 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 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.

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Table of Contents

Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Lean Yeast Doughs.
Rich Yeast Doughs.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, and Sauces.
Pies.
Pastry Basics.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Cookies.
Custards, Puddings, Mousses, and Souffles.
Frozen Desserts.
Fruit Desserts.
Dessert Presentation.
Chocolate.
Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
Appendices.
Glossary.
Bibliography.
Indexes.
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Sort by: Showing all of 7 Customer Reviews
  • Posted June 21, 2009

    I Also Recommend:

    Great resource for improving baking skills and making new discoveries!

    Our family loves creating desserts and enjoying them together. While there are many books available these days, Gisslen's Professional Baking is one of the top two in our kitchen. The directions are straightforward and attractively laid out. There are plenty of illustrations so one can appreciate the beautiful presentations. All recipes are based on measurements based on weight. Those who are accustomed to measuring by volume should not be intimidated. Inexpensive electronic scales are available at franchised discount stores, and by measuring in grams or ounces, baking results are more consistent. There are nearly 900 recipes, that cover the range from ordinary to extravagant. Unlike some professional books, these recipes are for quantities that the homecook would generally want to make. Each section provides helpful information about methods, and explanations so you don't just follow recipes but learn about principles and different baked goods.

    Few pastry books contain information about sugar art. A chapter in this book serves as an introduction, with many pictures to demonstrate different techniques. We have baked breads, pies, pastries, cakes and frozen desserts from these recipes, and been delighted with the results. A personal favorite is homemade dulce de leche, which can then be used to make dulce de leche ice cream.

    All our daughters have requested this book as a gift, and would rate it as their number one reference for baking.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted September 15, 2012

    Highly recommended for class textbook

    Everything in the text was very easy to understand and made this class interesting. Please note that there is a new edition as well.

    Was this review helpful? Yes  No   Report this review
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    Posted February 27, 2010

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