Wayne Gisslen's Professional Cooking and Professional Baking textbooks have educated hundreds of thousands of students and professional chefs. This new 5th edition of Professional Baking continues to provide comprehensive coverage of the basics—bread making and cake mixing—and provides enhanced coverage of higher level techniques—pastry, chocolate, sugar work. You will find more close to 900 formulas (24 of them brand new to this edition) developed to help you learn, then polish, your baking and pastry skills. This new edition also features a new software package through which you can create your own formulas and modify those in the text. Presenting professional techniques, recipes and formulas, ideas, and inspiration from renowned chef educators, Gisslen's Professional Baking is the essential kitchen tool for those who want to take their baking and pastry skills to the next level. Explore this website to discover additional baking and pastry resources to enhance your experience in the classroom or the professional kitchen.

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