Reviews for Professional Baking

The average rating for Professional Baking based on 2 reviews is 5 stars.

Review # 1 was written on 2010-06-20 00:00:00 Fred Pride 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.

Review # 2 was written on 2015-08-27 00:00:00 Martin Roman 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.