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Study Guide to Accompany Professional Baking by Wayne Gisslen (2001, Trade ...
US $7,99
CircaEUR 6,80
Condizione:
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Spedizione:
Gratis DGM SmartMail Expedited.
Oggetto che si trova a: GA, Stati Uniti
Consegna:
Consegna prevista tra il mar 5 ago e il gio 7 ago a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico del venditore.
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Numero oggetto eBay:176372377194
Specifiche dell'oggetto
- Condizione
- CD Grading
- Very Good
- Case Condition
- Very Good
- Inlay Condition
- Very Good
- ISBN
- 9780471417743
Informazioni su questo prodotto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471417742
ISBN-13
9780471417743
eBay Product ID (ePID)
1802328
Product Key Features
Number of Pages
160 Pages
Publication Name
Study Guide to Accompany Professional Baking
Language
English
Publication Year
2001
Subject
Methods / Baking
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.3 in
Item Weight
13.5 Oz
Item Length
11.1 in
Item Width
8.4 in
Additional Product Features
Edition Number
4
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.815
Edition Description
Student edition
Synopsis
The 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)., The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
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