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Books : Professional Baking |
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Books : Professional Baking |
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by: Wayne Gisslen
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: Related Items:
Average Rating:
 Rating:  - 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:  - For the future professional bakerThis 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:  - No baker should be without thisThis is not a cookbook for the home baker, but no professional should be without this all encompassing book. Rating: - 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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