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Title: Professional Baking by Wayne Gisslen ISBN: 0-471-81444-X Publisher: John Wiley & Sons Pub. Date: January, 1994 Format: Hardcover Volumes: 1 List Price(USD): $28.95

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Average Customer Rating: 5 (1 review)

Rating: 5
Summary: Excellent Primer for baking
Comment: This is a book that is designed to be a text book for baking. While recipes are measured in both English and Metric, they are primarily measured by weight, not volume. Also many of the proportions are not for the home, but for industrial use. The book covers many areas of baking by going delving into ingredients, and their special characteristics. There is an almost 40 page primer on baking specifics such as yeast, temperatures you want you kitchen to be for rising of breads and much more. If you are looking for information about is about baking in general this book would more than serve you well as it covers so much, but its primary use would be best suited for a professional kitchen.