Professional Baking, Fourth Edition
by Wayne Gisslen
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Book Summary Information
Author: Wayne GisslenEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2004-04-06
ISBN: 0471464260
Number of pages: 736
Publisher: John Wiley and Sons, Inc.
Accessories:
Book Reviews of Professional Baking, Fourth Edition
Book Review: A pleasure
Summary: 5 Stars
Having read through what must be hundreds of cookbooks over the years, I was left with the ability to follow a recipe, but if i didn't have it on me, I could explain what incredients would be necessary and in what general quantities. After so many years of following instructions, I wanted to just learn the facts about baking so that i could understand better what I was doing and how to do it better. This book is perfect for that. For home cookers who are just interested in recipes, this is not the book for you. The recipes are written in a specific format that requires a good deal of reading into the book. They are formulated in bulk, i suspect because they expect that a professional baker would be needing more than a family's supply of these food items, so if you dont like doing the math to size down the formula, then this is also not the book for you. But if you have many questions about baking and want to learn more about the science of what you are doing (and perhaps learn to experiment and finally create your own recipes) then this IS the book you want. Le Cordon Bleu has trusted Wayne Gisslen with every version of this book, and for good reason. He knows what hes talking about and he knows how to communicate that to interested learners.
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