Professional Baking 6e with Professional Baking Method Card Package Set 6th Edition

I know books are heavy,especially this one but I have to say that I bought my other school book on my kindle and I am really glad that I bought this one in regular form:) Greatly illustrated and a good book to become a pastry chef. Lot's of information and an easy read. Repeats words so hopefully by the time you've heard mise en place a few times you know what it mean's. Only downside is that I feel lost at all of the french words for pastries. I am a terrible speller and when you have to learn vocabulary and spell these words...Ouch. Good luck to you!

Barely three weeks into the semester but a good book so far.lots of formulas with good instructions on mixing methods.the math in this book i find my self able to do it (understandable) so far, which is good cause I am not a math wiz.If you are not in school but looking to learn more about baking i recommend this book.Also the mixing cards that come with it are very helpful and convenient.all the mixing methods are on laminated cards wont have to flip through the book to find each method.

this is a comprehensive baking guide that i used in my culinary baking class. it tends not to be confusing and shows in detail how to bake practically anything from savory to sweet to creams, jells and other classic recipes needed in the playbook of anyone who wants to master baking. the editions change, but most of the recipes do not.

Love this book. It not only comes with some good recipes but most importantly, leads you with a clear explanation of every baking method and technique. NOT a recipe book, but a teaching one. Highly recommended for whoever wants to study baking and pastry art

In regards to the history offered by the chef/author, it is excellent. Learning about the history of baking was interesting and enlightening for me. Mr. Gisslen also detailed the many tools needed for the profession - with a thorough breakdown of each tool. I learned a lot from him that way.The only (slight) problem I had with this book was actually something my chef professor pointed out time and again during the semester: Some of the recipes just don't work. I would hope the recipes included in a baking textbook would have been tested to death before being committed to print.Many of the recipes we used in my class were missing something that would have made that pastry be perfect (such as the scones), but then there were other recipes that rocked - such as the muffins.But even if the recipes didn't work, the instructions were on target, the techniques worth committing to memory (although, truth be told, any publication from Cook's Illustrated could be used in culinary classes nationwide because they deal with the science behind cooking and baking. What I learned in this text were actually reinforcements that I learned from Christopher Kimball and Company). - Donna Di Giacomo

Most helpful book in the market for a pastry student like myself. Came in ealry and well taken care of.

I bought this for my baking classes in college. This book is so good, I find myself reading way beyond the assigned reading for classes. So much information, excellent step-by-step instructions with pictures, and it explains the science that makes baking work. Definitely a book I'll keep for the rest of my career.

Very useful in class and cheaper then on compus