Download Ebook Professional Baking

Download Ebook Professional Baking

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Professional Baking

Download Ebook Professional Baking

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Amazon.com Review

Sample Recipes from Professional Baking Macarons Chocolate Tart Soda Bread

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Product details

Hardcover: 800 pages

Publisher: Wiley; 6 edition (January 17, 2012)

Language: English

ISBN-10: 9781118083741

ISBN-13: 978-1118083741

ASIN: 1118083741

Product Dimensions:

8.6 x 1.4 x 11 inches

Shipping Weight: 4.8 pounds

Average Customer Review:

4.5 out of 5 stars

275 customer reviews

Amazon Best Sellers Rank:

#386,879 in Books (See Top 100 in Books)

USED this edition way back in culinary school. The recipes, formulas, conversion data all work quite well. Wayne has put out several excellent books, Cooking, Baking, Garde Mange, Advance cooking, I recommend to any professionals, students, home cooks that put in the time to understand the material. I lost my copy and was able pick up this same edition for a good value. Many versions have come out since but contents still valuable and is a good led into newer versions. More current editions are costly so until I'm running another professional kitchen i will use this book as a review material and wont be concerned about its print date, the book is solid, cant say i can recall the base recipes or technical instruction ever failing. Baking formulas are never 100% fool proof but if a fix can be had, that solution will be in here somewhere. If your not ready to fork all the cash for newest one, any of the older versions will be money well spent.

Good book. Has a the same information as the latest edition but priced better. Instructor said this version is good. Came quickly and in good condition

This book has taught me so much about baking. It is what everyone needs to take their home baking from mundane to extraordinary, I have used it so often (either the recipes them selves, or as a base and then I create my own) I can't even remember. I did just make their frozen mousse (custard base) which I flavored the first layer with vanilla and the second with rhubarb puree (I made) and put a thin sheet of their devils food cake recipe as a base.... my guests all wanted me to teach them how to do it when they tried it. Hands down, my favorite baking book (I have about two bookcases full!!). Enjoy!

This review is written by the person I purchased the book for:This text/formula source book for bakery and bakers is a replacement for my original, well abused, loved and used text book from culinary school. I preferred to purchase the original edition so that I did not have to re formulate all the high altitude adjustments I have made with the formulas. I admit that theory and aspects of baking evolve and change over time, with introduction of new gadgets and modified ingredients, as the following editions of this book attest to. But for me, this text and its theoretical aspects, and unique layout for the baking formulas, remain true and applicable today. This is not your day to day home bakers book. This is full scale, bakery use formulas.

This was purchased as a used item, but was as good as new when I received it. Since it is the prior edition, I am sure that there are some updates that I would benefit from, but the bargain price makes it hard to pay a huge premium for formulas and techniques that have not changed much in 100 years. Nicely organized, but it does require that you know your way around the kitchen. Would not recommend for beginners. Buy it to get the vocabulary and the techniques then create whatever you want.

I was assigned this book for Culinary school, and it certainly is one of the strongest textbooks I have from my studies. Perhaps equal parts theory and formula, the book is a fantastic resource that I still flip into in my career life as a pastry chef now. Also, you can't beat Amazon prices over those at the school bookstore.

I use this book on a regular basis. It has taught me a lot and helped me improve my baking. One thing I have noticed, however, is that the ratios aren't always correct. There is also discrepancy between the U.S. measurements and the metric measurements.

This has been my textbook in a college baking class for the last 3 months. I have loved reading it for my homework and studying it.If you're a home baker it works out nicely as well. It has the measurements in oz and lbs, so a scale would be handy, but it has a conversion chart in the back if you do not have a scale.Great pictures and wonderful recipes. Must try the donuts in this book! They are wonderful.

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