Professional Baking

I puchased this book while I was in school, it provides a great deal of information. There are pictures to show step by step instructions, the recipes are also really great!

amazing cistomer service and amazing product.its very rare to c such kind of sercice these days.cheers keep doing good work

Having just finished my baking apprenticeship, I was looking for a book that would help me to continue to learn and understand the art of baking so as to become a good baker. When I opened the Amazon parcel my first reaction to the book was 'wow' - 770 pages from cover to cover. I was happy to see metric used in all the recipes (as well as the US lbs and oz). Flicking through the book, I can see it is going to be a valuable tool, with info on history of baking, ingredients, equipment, recipes for yeast products, pastries, cakes, pies, sauces, cookies, desserts, etc. All the ingredients needed are basic ones you can get from the supermarket - eggs, sugar, flour, butter etc. While not fill of pretty photos, it does have good diagrams. If you are a home baker and just want a 'cook book' then this will be too much detail, but if like me, you want to up your game, then I recommend this book. I have also ordered the student study guide, so hope this will add to its learning value.

Una verdadera enciclopedia para todo aquel que quiera ser un pastelero/repostero "serio". Tanto si aspiras a ser pro o solo eres un apasionado es ideal. Un libro exhaustivo, profuso, explicativo, con montones de recetas.

I was pointed to this book by a reviewer of another title 'Fundamental Techniques of Classic Pastry Arts'. Having bought both books I would agree that this is the better. Now in it's 5th edition this is really comprehensive but still covers basics. The author's style is very readable and he gives you a very clear understanding of what you are trying to achieve and why you should do it this way. Recipes cover everything you will ever want to bake and are very easy to follow. I have also used the Roux brothers books. For my money Gisslen is a much better teacher.You do need to appreciate that this is American with American terminology though there is a useful glassary. Also this is aimed at the professional baker so quantities in recipes are large. Bakers percentages are always given and you need to use these to work out appropriate quantities if you are just a home baker like me.