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Professional Baking
by Wayne Gisslen and J. Gerard Smith and Andre J. Cointreau


Overview - This new edition 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, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs.  Read more...

 
Hardcover
  • $65.00
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More About Professional Baking by Wayne Gisslen; J. Gerard Smith; Andre J. Cointreau
 
 
 
Overview
This new edition 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, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.

 
Details
  • ISBN-13: 9780471783497
  • ISBN-10: 0471783498
  • Publisher: John Wiley & Sons Inc
  • Publish Date: March 2008
  • Page Count: 770
  • Dimensions: 1.5 x 8.25 x 11.25 inches
  • Shipping Weight: 4.7 pounds


Related Categories

Books > Cooking > Methods - Baking

 
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