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Professional Baking, Fourth Edition, Trade Version

By (author) Gisslen
Format: Hardback
Publisher: John Wiley and Sons Ltd, New York, United States
Imprint: John Wiley & Sons Inc
Published: 20th Apr 2004
Dimensions: w 223mm h 285mm d 44mm
Weight: 1928g
ISBN-10: 0471464260
ISBN-13: 9780471464266
Barcode No: 9780471464266
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).

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