The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker Hardcover – 27 Sept. 2013

This is shortened and simplified version of a book Professional baking by Wayne Gisslen. This should be more obvious from description. The formulas in this book are excellent - from cookies, creams, breads to cakes, etc. Compared to other professional baking books the formulas are rounded so you'll not see any 0.19 grams or 3.58 grams as in other books but rather 5 grams or 1250 grams. Recipes are basic, really good but outdated with the lack of new ideas (this is not an issue for professionals but may be important for home baker). Explanation on techniques and ingredients is probably the best I've seen in any book. The fact that this book is only shortened Professional baking is noticeable for example in the recipe for Panettone p. 111 - there are missing important steps 4 and 5. Another example is on p. 39 - author is mentioning the sidebar with the formula for single acting baking powder, but there's no sidebar. This issues may not be relevant for professional but are simply mistakes made when shortening the Professional baking. For the book printed in 2013 there's not enough pictures of finished products and the ones in the book look like from 80s and some illustrations are simply pointless - p. 45 The crumb and crust of bread, p. 351-352 Cake-cutting guides, p. 368- Speciality cakes (cross section of assembled cakes are helpful, but all the cakes are very simple and the pictures of finished cakes would be much better). This book is good but I would definitely recommend to invest in Professional baking instead.