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Professional Baking Wayne Gisslen
Stock Photo: Cover May Be Different

Professional Baking Wayne Gisslen Hardcover - 2004

by Gisslen, Wayne

  • Used
  • Good
  • Hardcover

Description

John Wiley and Sons, Inc, 2004-04-06. Hardcover. Good. 8x1x11. This listing is for Professional Baking by Wayne Gisslen, Fourth Edition This edition is very similar to the most current updated edition, ISBN 1119148448 and 1119373190 and 1119744997 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.
Used - Good
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Details

  • Title Professional Baking Wayne Gisslen
  • Author Gisslen, Wayne
  • Binding Hardcover
  • Edition 4th
  • Condition Used - Good
  • Pages 701
  • Volumes 1
  • Language ENG
  • Publisher John Wiley and Sons, Inc, Somerset, New Jersey, U.S.A.
  • Date 2004-04-06
  • Illustrated Yes
  • Bookseller's Inventory # SKU0471464260
  • ISBN 9780471464266 / 0471464260
  • Weight 4.32 lbs (1.96 kg)
  • Dimensions 11.26 x 8.9 x 1.41 in (28.60 x 22.61 x 3.58 cm)
  • Library of Congress subjects Baking, Food presentation
  • Library of Congress Catalog Number 2003065002
  • Dewey Decimal Code 641.815

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Summary

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

About the author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.