Professional Baking, Trade, 3rd Edition: Amazon.ca: Wayne Gisslen: Books

Product Description

Review

"Classic". -- Food and Wine (on the Second Edition)

Book Description

The classic reference on professional baking-- now completely revised and expandedProfessional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This edition is packed with new material and features--from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking. *Over 600 classic and creative recipes, including 150 from Le Cordon Bleu *New chapters on specialty cakes, frozen desserts, special pastries, dessert presentation, sugar work and show pieces, and chocolate work *350 full-color photographs of techniques and finished dishes Wayne Gisslen (Long Lake, MN) is a graduate of The Culinary Institute of America and the author of Professional Cooking, now in its fourth edition, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home.

See all Product Description

Inside This Book (Learn More)

Explore More
Concordance

Tag this product

(What's this?)

Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items.

Customer Reviews

10 Reviews

5 star:		(9)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

Average Customer Review

4.6 out of 5 stars (10 customer reviews)

Share your thoughts with other customers:

Create your own review

Most helpful customer reviews

5.0 out of 5 stars Excellent book for Baking class for culinary students, Sep 26 2003

By A Customer

This review is from: Professional Baking, Trade, 3rd Edition (Hardcover)

I'm a culinary student and found this book to be pretty well-written. This was the assigned book for my culinary baking and advanced baking classes. It showed me how to make all kinds of pastries, breads, muffins, scones, etc. I also used the following books which helped me prepare for the type of questions encountered on my baking exams:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
These study guides helped me get very good grades on my baking exams in culinary schools. I give these 3 books excellent ratings.

Help other customers find the most helpful reviews

Was this review helpful to you? Yes No

Report abuse

5.0 out of 5 stars I like this book very much, July 15 2003

By

"36791" (New York, NY) - See all my reviews

This review is from: Professional Baking, Trade, 3rd Edition (Hardcover)

I bought this book to help me with my catering business. I usually do not bake fancy cakes, but want to learn. Some things in this book were not explained that well but still a very good book. The Study Guide for Baking: Key Review Questions and Answers with Explanations (ISBN 0974328707) was a better guide for me. It really gets down to the basics and explains everything in plain language. I also decided to purchase The Study Guide for Advance Baking (ISBN 0974328715).

Help other customers find the most helpful reviews

Was this review helpful to you? Yes No

Report abuse

1.0 out of 5 stars Be careful, the measurements don't add up., July 9 2003

By

A reader (Kirkland, WA USA) - See all my reviews

This review is from: Professional Baking, Trade, 3rd Edition (Hardcover)

The second edition is much better. I bought this (3rd) edition for my culinary school baking class while everyone else was still using the 2nd edition. (My class started in October 2000 just as the 3rd edition was being released. I wanted to be on the cutting edge when compared to my fellow students so I bought the then-new book; everyone else had the 2nd editon.)

None of my recipes turned out compared to those using the same recipe in the second edition. Upon closer examination, we found discrepancies in quantities in nearly every recipe over the second edition. For example, many recipes had differing weight values for metric versus imperial measurments. Unfortunately, this wasn't consistant in that metric was "always" higher than imperial. Sometimes the metric measurement was higher (off), and sometimes it was less (still off). Sometimes one tablespoon equalled 28 grams (it should be 15 grams [rounded]) other times 1 ounce equalled 15 grams (it should be 28 grams).

Buy the used 2nd edition to get a quality book. It's acurate, even if there are fewer photos and recipes.

Note: I have many Wayne Gisslen books and I think very highly of him as a culinarian. I think his other books equal five stars. He is a quality author and we're lucky to have him author so many high-value culinarian books. The problem with this particular book is the editing. This had to have been edited by a rookie editor. There is simply no other excuse for such a highly regarded author to publish a book with so many errors sliding by to publication.

Help other customers find the most helpful reviews

Was this review helpful to you? Yes No

Report abuse

Share your thoughts with other customers: Create your own review

› See all 10 customer reviews on Amazon.ca

Want to see more reviews on this item?

› Go to Amazon.com to see all 14 reviews 4.7 out of 5 stars

Most recent customer reviews

5.0 out of 5 stars Excellent Book
This book is part of the Holy Trinity of books I use to teach myself the culinary arts. For those of us who can't afford culinary school, this book is great. Read more

Published on Jun 24 2003

5.0 out of 5 stars This book covers all topics of baking
A great book and it helped me get through my baking course. I also bought the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations ISBN... Read more

Published on Jun 9 2003