Professional Baking Hardback - 2016 - 7th Edition
by Wayne Gisslen
Reader reviews for Professional Baking
Review summary
Readers widely regard Wayne Gisslen’s Professional Baking as an authoritative, comprehensive textbook and reference, valued in culinary programs and by serious home bakers. They praise its clear explanations of technique and baking science, abundant formulas and recipes, and helpful visuals, making it a go-to guide for breads, pastries, cakes, and more. Critiques note the textbook-style organization that requires flipping between sections, occasional overly wet bread formulas, reliance on professional ingredients, and that it’s bulky and less suited to casual, everyday baking.
Readers say this book is:
comprehensive authoritative indispensable instructional technique-driven reference-grade clear detailed not for everyday use occasionally impracticalWrite a review for this book
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Details
- Title Professional Baking
- Author Wayne Gisslen
- Binding Hardback
- Edition number 7th
- Edition 7
- Pages 800
- Volumes 1
- Language ENG
- Publisher Wiley
- Publication date 2016-09
- Illustrated Yes
- ISBN 9781119148449 / 1119148448
- Weight 5.35 lbs (2.43 kg)
- Dimensions 11.1 x 8.8 x 1.6 in (28.19 x 22.35 x 4.06 cm)
- Category Cooking / Wine
- Library of Congress subjects Baking, Food presentation
- Library of Congress Catalogue Number 2016011013
- Dewey Decimal Code 641.815
About the author
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