BIBLIO is the largest independent book marketplace in the world, with over 100 million books.

Skip to content

Professional Baking : Study Guide (3rd Edition)

Professional Baking : Study Guide (3rd Edition)

Professional Baking : Study Guide (3rd Edition)
Stock photo: cover may vary

Professional Baking : Study Guide (3rd Edition) Paperback - 2001 - 4th Edition

by Gisslen, Wayne

Add to wish list
  • Used
  • Good
  • Paperback
Used - Good

Description

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Ask the seller a question Add to wish list
A$96.42
Free Delivery within USA
Standard delivery: 7 to 14 days
More delivery options
Dropship order
Ships from Bonita (California, United States)

Details

  • Title Professional Baking : Study Guide (3rd Edition)
  • Author Gisslen, Wayne
  • Binding Paperback
  • Edition number 4th
  • Edition 4
  • Condition Used - Good
  • Pages 160
  • Volumes 1
  • Language ENG
  • Publisher Wiley
  • Publication date January 26, 2001
  • Bookseller's Inventory # 0471417742.G
  • ISBN 9780471417743 / 0471417742
  • Weight 0.84 lbs (0.38 kg)
  • Dimensions 28.29 x 21.44 x 0.84 in (71.86 x 54.46 x 2.13 cm)
  • Category Cooking / Wine
  • Dewey Decimal Code 641.5
  • Quantity available 1

About Bonita California, United States

Biblio member since 2020

Terms of Sale: 30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from Bonita

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.

Reader reviews for Professional Baking : Study Guide (3rd Edition)

From the publisher

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

First line

This chapter provides an introduction to bakeshop production.
tracking-