Professional Baking / Edition 5

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Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career.

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

Recipe Contents.

About Le Cordon Bleu.



Chapter 1. The Baking Profession.

Chapter 2. Basic professional Skills: Bakeshop Math and Sanitation.

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, Gâteaux, and Torten.

Chapter 19. Cookies.

Chapter 20. Custards Puddings, Mousses, and Soufflés.

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 Common Fractions.

Appendix 4. Approximate Volume Equivalents of Dry Foods.

Appendix 5. Temperature Calculations for Yeast Doughs.

Appendix 6. Eggs and Safety.



Recipe Index.

Subject Index.

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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.

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    Posted February 27, 2010

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