The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker

Description

The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork Features nearly 750 recipes and variations, many including both large and small batch measurements Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art and coauthor of Professional Garde Manger, all from Wiley Review: Good book - This is shortened and simplified version of a book Professional baking by Wayne Gisslen. This should be more obvious from description. The formulas in this book are excellent - from cookies, creams, breads to cakes, etc. Compared to other professional baking books the formulas are rounded so you'll not see any 0.19 grams or 3.58 grams as in other books but rather 5 grams or 1250 grams. Recipes are basic, really good but outdated with the lack of new ideas (this is not an issue for professionals but may be important for home baker). Explanation on techniques and ingredients is probably the best I've seen in any book. The fact that this book is only shortened Professional baking is noticeable for example in the recipe for Panettone p. 111 - there are missing important steps 4 and 5. Another example is on p. 39 - author is mentioning the sidebar with the formula for single acting baking powder, but there's no sidebar. This issues may not be relevant for professional but are simply mistakes made when shortening the Professional baking. For the book printed in 2013 there's not enough pictures of finished products and the ones in the book look like from 80s and some illustrations are simply pointless - p. 45 The crumb and crust of bread, p. 351-352 Cake-cutting guides, p. 368- Speciality cakes (cross section of assembled cakes are helpful, but all the cakes are very simple and the pictures of finished cakes would be much better). This book is good but I would definitely recommend to invest in Professional baking instead.