The Gisslen book seems to be more user friendly. The full color glossy pictures alone set it apart in that manner. It is written with a little more pizzaz than Friberg's book. Every single recipe is written in US measurements (oz, tsp, lb, etc.) and in Metric as well (g and ml).
Both books have usage areas for specific kitchen equipment - Certain size cutters, spatulas, tart pans, etc. As for the termonology, the Gisslen book is more like a school textbook so there are review terms and chapeter objectives as the book progresses. The Friberg book does not. This is not a bad thing. Both book's termonology is written to be easily understood by anyone with baking and pastry knowledge. Recipes in both are equally impressive. I've had great sucess with both.
Here are the chapter stops for the Gisslen book.
Chapter 1 ~ Basic Principles
Chapter 2 ~ Ingredients
Chapter 3 ~ Understanding Yeast Doughs
Chapter 4 ~ Lean Yeast Doughs
Chapter 5 ~ Rich Yeast Doughs
Chapter 6 ~ Quick Breads
Chapter 7 ~ Donuts, Fritters, Pancakes, and Waffles
Chapter 8 ~ Basic Syrups, Creams, and Sauces
Chapter 9 ~ Pies
Chapter 10 ~ Pastry Basics
Chapter 11 ~ Tarts and Special Pastries
Chapter 12 ~ Cake Mixing and Baking
Chapter 13 ~ Assembling and Decorating Cakes
Chapter 14 ~ Speciality Cakes, Gateaux, and Torten
Chapter 15 ~ Cookies
Chapter 16 ~ Custards, Puddings, Mousses, and Souffles
Chapter 17 ~ Frozen Desserts
Chapter 18 ~ Fruit Desserts
Chapter 19 ~ Dessert Presentation
Chapter 20 ~ Chocolate
Chapter 21 ~ Decorative Work : Marzipan, Nougatine, and Pastillage
Chapter 22 ~ Decorative Work : Sugar Techniques
I can't find the Friberg book right now. I have a feeling it is in my kitchen. Later on, I will post its chapters for you.