Sixth Edition of the
Classic Professional Baking Text/Reference
from C.H.I.P.S.

Professional Baking
Sixth edition
by Wayne Gisslen

Wayne Gisslen's Professional Baking has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft.

Now in its Sixth edition, Professional Baking contains clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.

Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.

New in the 6th edition:

  • Updated information on modern cake decorating styles
  • Increased examples of modern plated desserts
  • Revamped mixing phases in relation to gluten development
  • Fresh perspectives and contemporary methods of baking today
  • 250 new color photographs throughout
  • More photos of ingredients, procedures, and finished products
  • More visually engaging
  • and more!


  1. The Baking Profession
  2. Basic professional Skills: Bakeshop Math and Sanitation
  3. Baking and Pastry Equipment
  4. Ingredients
  5. Basic Baking Principles
  6. Understanding Yeast Doughs
  7. Understanding Artisan Breads
  8. Lean Yeast Doughs
  9. Rich Yeast Doughs
  10. Quick Breads
  11. Doughnuts, Fritters, Pancakes, and Waffles
  12. Basic Syrups, Creams, and Sauces
  13. Pies
  14. Pastry Basics
  15. Tarts and Special Pastries
  16. Cake Mixing and Baking
  17. Assembling and Decorating Cakes
  18. Specialty Cakes, Gâteaux, and Torten
  19. Cookies
  20. Custards Puddings, Mousses, and Soufflés
  21. Frozen Desserts
  22. Fruit Desserts
  23. Dessert Presentation
  24. Chocolate
  25. Marzipan, Nouogatine, and Pastillage
  26. Sugar Techniques
  27. Baking for Special Diets


  1. Large-Quantity Measurements
  2. Metric Conversion Factors
  3. Decimal Equivalents of Common Fractions
  4. Approximate Volume Equivalents of Common Fractions.
  5. Approximate Volume Equivalents of Dry Foods A
  6. Temperature Calculations for Yeast Doughs
  7. Eggs and Safety

Recipe Index
Subject Index

Professional Baking
Study Guide

Sixth edition
by Wayne Gisslen

Written to accompany Professional Baking, this study guide is designed to be an effective aid for learning the information within each chapter.

Primarily intended for use outside of the classroom, its focus is to provide the student with practice sets utilizing such formats as multiple choice, fill in the blank, matching, short answer, and true or false questions.

These practice sets, combined with the objectives clearly stated in each chapter, will enable the student to become well versed in the subject matter prior to classroom examinations. Gaining a solid understanding of cooking terminology as well as basic culinary techniques and procedures will make the transition from the classroom to the kitchen notable smoother.

This study guide represents all chapters of the text book and will be invaluable to the student.

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Professional Baking 6th Edition
by Wayne Gisslen
Text + Baking Method Cards

2013 (available now) • 767 pages • $127.95 + shipping
Text only
2013 (available now) • 767 pages • $101.95 + shipping
Study Guide
2013 (available now) • 192 pages • $38.95 + shipping
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