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Professional Baking, Trade, 3rd Edition von…
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Professional Baking, Trade, 3rd Edition (2000. Auflage)

von Wayne Gisslen

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329559,495 (4.13)2
The classic professional baking reference-- now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore-- including 150 from Le Cordon Bleu-- Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).… (mehr)
Mitglied:mdxi
Titel:Professional Baking, Trade, 3rd Edition
Autoren:Wayne Gisslen
Info:John Wiley & Sons (2000), Edition: 3rd, Hardcover, 672 pages
Sammlungen:Deine Bibliothek
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Professional Baking von Wayne Gisslen

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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.
( )
  aoibhealfae | Sep 23, 2013 |

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.
( )
  aoibhealfae | Sep 23, 2013 |
My go to book for baking! It has a wide range of recipes that include information on both methods and principles of baking.
A wonderful book for both professional and home bakers. ( )
  little_hyuts | Apr 16, 2012 |
An insanely useful book and educational tool. Of all the professional cookery books I have this is the one that gets used, read and reread. Yes, Gisslen makes the occasional pact with the Devil, but the results are absolutely, scientifically foolproof. ( )
  mcglothlen | Apr 25, 2007 |
This is a book for serious and high volume bakers -- the ingredients are given in weight and the yields are high (seven 8" pies, for example). However, it's a really good book, with nice recipes for ganache and brioche. It's a culinary school textbook, with good reason. ( )
  beau.p.laurence | Jul 23, 2006 |
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The classic professional baking reference-- now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore-- including 150 from Le Cordon Bleu-- Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).

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