When I started about a year ago trying to teach myself the principles of baking, I considered the Gisslen and Baking and Pastry book. I ended up with Gisslen and have not regretted it. I find that it contains enough material on the basics and techniques to teach me, without walking me through every single step in a recipe. Once you know the technique used, the recipe is used only for the ingredients list. Others may disagree, but I find the Gisslen book to be the best semi-professional/student book I have looked at or used so far.
