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Books : Professional Baking, College Version with CD-Rom, 4th Edition |
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Books : Professional Baking, College Version with CD-Rom, 4th Edition |
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by: Wayne Gisslen
Dewey Decimal Number: 641.815 EAN: 9780471464273 ISBN: 0471464279 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 736 Publication Date: April 06, 2004 Publisher: Wiley Sales Rank: 77701 Studio: Wiley Editorial Review: There has been tremendous growth in baking and pastry arts, with nearly 300,000 pastry cooks and chefs (Bureau of Labor Statistics). Accessories: Related Items:
Average Rating:
 Rating:  - Great BookGreat book for professional baker. Alot of info,suggestion ,ideas .... Plus Cd-Rom really convenient. Recommended for people who starting baking and students.. Rating: - All you need to know baking & pastry bookThis is "THE" book for anyone that would like to know more about baking and pastry for professional and home cook also. It is pretty basic for a baking book, however, basic in baking are much, much more extensive than cooking (there are more things to follow in baking than cooking). I lent this book to a friend of mine that has been baking for a years and she finds the instructions are quite easy to follow and her baking skills improved significantly. For anyone that are a little intimidated with baking (like myself) I fully recommend this book to ease your pain into baking and hopefully enjoy it. Don't worry about all the different mixing methods and classifications of baking products in this book because you are not required to memorize all of them to be good in baking. Rating: - Professional Baking BookI am taking a culinary baking class and this is the required text. I find that this book is full of great hints, techniques, and recipes. I would recommend this to anyone who has any interest in baking. Rating: - good bookThis is the version of the book published for the trade, not the standard or student version. It is a good book for anyone in the baking profession. The book has a cd included also with software that will track supplies for reordering, volume, recipes, etc. Each recipe is written clearly with ingredients listed as well as different options for scaling, presentation and make up suggestions. Anyone can benefit from the information and formulary in this book but the target audience is clearly the professional. It is a good reference volume for bakers and pastry chefs.
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