PastryWiz Books : Professional Baking
 

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Books : Professional Baking
by: Wayne Gisslen



Binding: Hardcover
Dewey Decimal Number: 641.71
EAN: 9780471595083
ISBN: 047159508X
Label: John Wiley & Sons Inc
Manufacturer: John Wiley & Sons Inc
Number Of Items: 1
Number Of Pages: 400
Publication Date: 1993-11
Publisher: John Wiley & Sons Inc
Sales Rank: 828200
Studio: John Wiley & Sons Inc


Editorial Review:

Product DescriptionThe introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

Related Items:
Customer Reviews
Average Rating:  out of 5 stars

Rating: 2 out of 5 stars - To bake, or not to bake, that is the question...
Honestly, I found this textbook to be hard to follow, difficult to understand, and many of the recipes and formulas did not work. Also, there were not many photos, and the diagrams were confusing. This certainly is not for the home chef, and I hesitate to recommend this to professional students either.



Rating: 4 out of 5 stars - For the future professional baker
This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen.
I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients.
The instructions are clear and easy to follow.
I highly reccomend this book to anyone who is thinking of baking seriously.





Rating: 5 out of 5 stars - No baker should be without this
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.



Rating: 4 out of 5 stars - Not necessarily for the novice...
I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).

NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.

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