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Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471346470
ISBN-139780471346470
eBay Product ID (ePID)1716616
Product Key Features
Edition3
Book TitleStudy Guide to Accompany Professional Baking
Number of Pages672 Pages
LanguageEnglish
Publication Year2000
TopicIndustries / Food Industry, Methods / Baking
IllustratorYes
GenreCooking, Business & Economics
AuthorWayne Gisslen
FormatHardcover
Dimensions
Item Height1.4 in
Item Weight73.1 Oz
Item Length11.1 in
Item Width8.9 in
Additional Product Features
Intended AudienceTrade
LCCN00-038202
Dewey Edition22
Dewey Decimal641.815
SynopsisThe classic professional baking reference-- now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore-- including 150 from Le Cordon Bleu-- Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
LC Classification NumberTX763.G47 2001
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 01. Jul. 2018
Great Baking !
Love the Book ThanksBestätigter Kauf: JaArtikelzustand: Gebraucht
- 17. Feb. 2021
It’s Great
Love it 😍Bestätigter Kauf: JaArtikelzustand: Gebraucht
