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PROFESSIONAL BAKING, FOURTH EDITION
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PROFESSIONAL BAKING, FOURTH EDITION Hardcover - 2005

by Gisslen, Wayne

  • Used
  • Hardcover

Description

John Wiley and Sons, Inc.. Very Good+ in Very Good+ dust jacket. 2005. Fourth Edition. Hardcover. Spine is straight, binding is tight, pages are unmarked, slight wear.; 224 X 29.7 X 283 millimeters; 736 pages .
Used - Very Good+ in Very Good+ dust jacket
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Details

  • Title PROFESSIONAL BAKING, FOURTH EDITION
  • Author Gisslen, Wayne
  • Binding Hardcover
  • Edition Fourth Edition
  • Condition Used - Very Good+ in Very Good+ dust jacket
  • Pages 701
  • Volumes 1
  • Language ENG
  • Publisher John Wiley and Sons, Inc., Somerset, New Jersey, U.S.A.
  • Date 2005
  • Illustrated Yes
  • Bookseller's Inventory # 39994
  • 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

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.