Cover of Professional Baking

Professional Baking

by Wayne Gisslen, Le Cordon Bleu, Mary Ellen Griffin · 1985

+ Want to read

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, offering more than 750 recipes including 150 from Le Cordon Bleu for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics such as pAC/te brisA(c)e and puff pastry and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Subject
cookingcookingMore like thisLess of this
Themes
foodfoodMore like thisLess of this
Audience
adult
Length
epic · 701 pages

Click a tag to see books like this one that share it. Point at it (on a phone, tap it) for less of it instead.

Read it? Sign in to help tag it.

BuyAmazonGoogle Books

BorrowOpen LibraryA library near you

MoreCompare pricesHardcover

Liked Professional Baking? Here’s where I’d start.

These suit anyone who liked Professional Baking. Sign in and mark a few books for picks shaped around your own taste.

  1. The Professional Pastry Chef: Fundamentals of Baking and Pastry Bo Friberg, Amy Kemp Friberg · 1989 Shares cookbooks, cooking, baking
  2. BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Shirley O. Corriher · 2003 Shares cookbooks, cooking, baking
  3. The Art & Soul of Baking Cindy Mushet, Sur La Table · 2008 Shares cookbooks, cooking, baking
  4. Baking and Pastry: Mastering the Art and Craft · 2004 Shares cooking, nonfiction, cook
See more recommendations →

“People who read Professional Baking tend to reach for these next.”

  1. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Peter P. Greweling, The Culinary Institute of America (CIA) · 2007
  2. In the Sweet Kitchen: The Definitive Baker's Companion Regan Daley · 2001
  3. How Baking Works: Exploring the Fundamentals of Baking Science Paula I. Figoni · 2003
  4. The Secrets of Baking: Simple Techniques for Sophisticated Desserts Sherry Yard · 2003

“If you want more of the same (cooking about food), start with these.”

  1. So Good: 100 Recipes from My Kitchen to Yours Richard Blais
  2. Share: Delicious and Surprising Recipes to Pass Around Your Table Chris Santos
  3. Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes · 2012
  4. New Recipes from Moosewood Restaurant The Moosewood Collective · 1987

“If it was the cookbooks that hooked you, try one of these.”

  1. Food52 Baking Food52 · 2015
  2. Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More Irvin Lin
  3. Rose's Christmas Cookies Rose Levy Beranbaum · 1991
  4. Better Homes and Gardens Baking: Everything You Need to Know to Bake Like a Pro Better Homes and Gardens · 2013

“These start from a similar idea, even if they go somewhere else with it.”

  1. Baking at Home with The Culinary Institute of America Culinary Institute of America · 2004
  2. The Advanced Professional Pastry Chef Bo Friberg · 2003
  3. The Great British Bake Off Big Book of Baking Linda Collister · 2014
  4. Artisan Breads at Home Eric W. Kastel · 2010

Report a problem