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· 821 ratings · 24 reviews

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one word to describe this book: bakegasm!

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

Recommends it for: bakers

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. 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. ...more

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. 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. ...more

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

Recommends it for: All bakers.

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.

Jun 11, 2021 Brady rated it it was amazing

Want to learn to bake the right way? This is a text book with clear chapters, instructions, and recipes that are easy to tweak into your own creations. This is my go to, 9 times out of 10.

Gorgeous full color illustrations really help the shelf appeal too.

Used this in Culinary school and i still refer back to it over 10 years later. 🙃

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'

It covers a wide berth, as appropriate for a culinary textbook, and will serve as a great reference in my kitchen. I've used it so far in comparing recipes I have gotten in my cookbooks and off online to determine any adjustments. It may be a little too much for the occasional baker, though, so to those who aren't culinary or pastry students, I'd only really recommend seeking out a copy of this if you're curious about a more comprehensive, in-depth and technical look at cooking. Even with my own curiosity I already know that this book likely won't make a regular appearance out unless I'm either wanting to try a new recipe and am looking at the multitudes online and in my own cookbooks or to make up my own, new recipe.

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Nov 29, 2012 Syahira 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

The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement for everything, Professional Baking is a good companion to had for beginners of cooking or culinary students. Hence why the book is rather condensed with basic instructions including introductory to the commonest items used in baking like flour, water, oil but it does provide more information like the type of flour being used in recipes, the 12 steps taken for baking a bread down to the types of chocolate you can make.

It was never a replacement for the actual kitchen work with the chef but if you have a need to know the differences of Italian and Swiss Meringue or the Scottish or French method for laminated dough, this book can help you with the definition and description. Its not a must have for average bakers because of the size of the book and the overall non-specificity of the content. But if you are interested in baking, this book will help you down to the basic.

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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 :)

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.

Feb 25, 2012 Yasmeen rated it it was ok

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

Sep 16, 2008 Mary 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.

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

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

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

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. :) 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. :) ...more

Aug 14, 2008 Mia rated it really liked it

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. 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. ...more