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Description
Professional BakingCondition: BRAND NEW ISBN: 9781119744993 Year: 2021 Publisher: John Wiley & Sons Inc (US) Pages: 816 Description: A comprehensive and reliable approach to the foundations of baking, ideal for students and early career professionals In the newly revised Eighth Edition to Professional Baking, best selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper
Condition: BRAND NEWISBN: 9781119744993
Year: 2021
Publisher: John Wiley & Sons Inc (US)
Pages: 816
Description:
A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals
In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker?s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.
THE NEW EDITION INCLUDES:
Updates to the art program, including new photos, tables, and illustrations throughout the book
Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration
New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination
This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs
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4.8 ★★★★★
Based on 7 reviews
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Product Reviews
★★★★★ 5
My review
Format: Hardcover
Very good, fitting end of the N.A.M. Rodgers trilogy.
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Reviewed in the United States on April 10, 2026
★★★★★ 5
Answers Many Questions about Naval Developments
Format: Hardcover
The history offers a detailed and well organized account of the Royal Navy as it transitioned from sail to steam. Coverage included personalities, technology, tactics and strategy. The combination provided a complete appreciation of the dynamics at play, some unexpectedly. The details might be a bit much for a casual reader but offered plenty of avenues for research not available or compiled in one source. I look forward to the final volume, which should describe another watershed era.
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Reviewed in the United States on February 20, 2026
★★★★★ 5
Great Book with a different perspective
Format: Hardcover
This will be a short review of a very long book. I ordered the book expecting more of a history of the British Navy, but this is more of a history of Britain with respect to its navy. It is still excellent and authoritative, just different than I expected. I really appreciate a somewhat different perspective than I have found in some other books. For example, any discussion of Jackie Fisher I have read previously seemed to border on the hagiographic, whereas here he seems to get a very evenhanded appraisal. A great book, highly recommended.
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Reviewed in the United States on November 17, 2025
★★★★★ 5
Great read about naval history
Format: Hardcover
Great book completing a Trilogy ofBritish Naval history. Great read!
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Reviewed in the United States on July 11, 2025
★★★★★ 5
Magisterial
Format: Hardcover
Magisterial. A superb scholar at work and well written The sections on World War Two are a critical masterpiece
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Reviewed in the United States on January 19, 2026