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Preview — Professional Baking by Wayne Gisslen

One of the most respected cookbooks in the industry, the 2002 IACP Cookbook Award Winner for Best Technical/Reference, Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the bakers craft, offe...more

Published April 6th 2004 by John Wiley & Sons (first published February 4th 1985)

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Jun 20, 2010Andy rated it it was amazing · review of another edition

Shelves: kitchenxplosion

If you're into baking at all this is essential reading. One of the textbooks used at Le Cordon Bleu, this excellent instructional book goes into exhaustive detail about different flours, leavening agents, every style of bread, pastry, cakes and even custards. You probably won't have need for another baking book once you get this, because Wayne Gisslen's Professional Baking is as comprehensive as it gets.

Sep 25, 2010Ginnie rated it liked it · review of another edition

Recommended to Ginnie by: My chef

The worst problem with this textbook is how much you have to flip around to find the complete technique to the formulas. Rather impractical when in the middle of tempering chocolate or making an Italian Meuringue.

Mar 06, 2019Eileen rated it it was amazing · review of another edition

Excellent Reference Book

Mar 20, 2019Alex rated it it was amazing · review of another edition

I'm not a culinary or pastry student by any means, but I wanted to learn more about baking and I thought it best to find a copy of an actual textbook used in cooking schools. This one I've found is very informative, concise, and well-written. I've come across some terrible textbooks in my time at university and at school, and I was very pleased to find that this isn't one of them.
It covers a wide berth, as appropriate for a culinary textbook, and will serve as a great reference in my kitchen. I'...more

Nov 29, 2012Syahira rated it it was amazing

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...more

Aug 27, 2015Rick Hunter rated it it was amazing · review of another edition

So far, this is the best book that I've read in Culinary School. if you have any interest in baking at all, this book shows you are of the basics. Not only does it show you all of the baking basics of everything from biscuits to creme Brule to pies, it shows you how to make pretty much anything that a batter is used for like doughnuts & crepes. There are also plenty of recipes for fillings & sauces to go along with your baked goods. This one is a must for any Culinary professional.

Jan 09, 2011De rated it really liked it · review of another edition

Not a great book for bakers. The recipes are terrific for the cakes, pies, etc. but our bread was consistently too wet because the recipes call for far too much water. We cut it back by 1/3 and would add as needed to make the proper consistency. That said there are some wonderful and exotic cakes in there that I was lucky enough that my BFF made and put my name on :)

Aug 27, 2012Alma rated it really liked it · review of another edition

This text was included in my classes at LCB. I keep it around in part because of the recipes and the notes I took, but it makes a great reference volume, as well. Covers a lot of topics, and has a huge number of recipes.

Jul 13, 2012Aaron Dalton rated it it was amazing · review of another edition

Reading this for school, I've found that it's very informative. We're using the Fifth Edition, which Goodreads doesn't have listed.
I recommend it for serious bakers out there.

Jan 29, 2011Karmologyclinic rated it it was amazing · review of another edition

one word to describe this book: bakegasm!

Sep 16, 2008Mary rated it it was amazing

great textbook - has a lot of information that I am constantly using for reference. Also, the formulas are really easy to use and variate and i have found some of the best recipes out of this book.

Dec 21, 2012Tina rated it it was amazing · review of another edition

Clear instructions, beautiful pictures and fantastic recipes. Best textbook I've used so far. No re-selling this one; it's a keeper, for sure.

Apr 15, 2016Courtney rated it it was amazing · review of another edition

Such a wonderful baking book. Excellent recipes. If you are in the field of cooking or baking this is what you will need.

Aug 06, 2008Kierstin rated it liked it · review of another edition

Good for learning the basic chemistry of baking, but not for everyday use

Dec 18, 2013Shannon rated it it was amazing · review of another edition

My Sous chef recommended I buy this for my classes didn't need it but it came in handy

Feb 25, 2012Yasmeen rated it it was ok

Great explanations of techniques, but there is no way in hell I'm going to use emulsified shortening.

Oct 06, 2007Petabyte rated it really liked it · review of another edition

I'll probably never use anything from this book (my sister bakes, and quite well too!) because I'm too lazy, but paging through it gives me an appetite. :)

Jun 27, 2014Tania rated it really liked it · review of another edition

Textbook for my pastry class- a good blend of history, terminology, method, and recipes (sorry, formulas).
Super useful!

Baking

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by Wayne Gisslen First published 1982

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Published December 31st 1983 by John Wiley & Sons

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Published August 27th 1998 by Wiley

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7th Edition Mtg

Published May 4th 1989 by Wiley

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Seventh College Edition, Hardcover

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Published October 5th 2010 by Wiley, John & Sons, Incorporated

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Fourth Edition

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Published November 15th 1982 by John Wiley & Sons