PROFESSIONAL BAKING by Gisslen 6th ed

4,436
97
Joined Aug 4, 2000
Okay many members here who've read my posts and viewed my photos are aware of my tart crust and bread baking abilities.  Will the above mentioned book elevate me to the next level???  And I already use Ruhlman's RATIO for reference.
 
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Joined Aug 14, 2012
Personally I prefer Cia's Baking and Pastry, but Professional Baking is a good reference as well. Really, my best advice with books like these is to just get an older edition, you'll save alot of money. Tje newer ones look shiney and usually have some newer pics, but when you compare the new edition and a older edition side by side, you see the same photos and formulas. For the price of a new 6th edition, id get used older editions of Professional Baking, Baking and Pastry, and On Baking. Those three books will be all the references you need.
 
4,436
97
Joined Aug 4, 2000
I've used the BBA from a long time ago and that edition needed a bit of proof reading. I'm now competent in bread baking and really like Hamelman's book on the subject.
 
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