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Professional Baking, Trade by Wayne Gisslen: New - Foto 1 di 1

Study Guide to Accompany Professional Baking by Wayne Gisslen (2000, Hardcover)

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Informazioni su questo prodotto

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