Items related to Professional Baking
Synopsis
Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts.
"synopsis" may belong to another edition of this title.
Review
. . . "Professional Baking" by Wayne Gisslen (Wiley, 646 pages, $60): the third edition of an encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths. . .
by Raymond Sokolov
From the Back Cover
One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads.
Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics—such as pâte brisée and puff pastry—and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
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Search results for Professional Baking
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Professional Baking
Published by
John Wiley and Sons Ltd, 1993
ISBN 10: 0471595098
ISBN 13: 9780471595090
Used
Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Fair. Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts. Seller Inventory # 00109823264
Stock Image
Professional Baking
Published by
John Wiley and Sons Ltd, 1993
ISBN 10: 0471595098
ISBN 13: 9780471595090
Used
Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts. Seller Inventory # 00107748690
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Professional Baking (College Edition)
Seller: Your Online Bookstore, Houston, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. Seller Inventory # 0471595098-4-24821093
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Professional Baking (College Edition)
Seller: Gulf Coast Books, Cypress, TX, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good. Seller Inventory # 0471595098-2-37262019
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Professional Baking (College Edition)
Seller: Greenworld Books, Arlington, TX, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy. Seller Inventory # GWV.0471595098.G
Stock Image
Professional Baking
Published by
John Wiley and Sons Ltd, 1993
ISBN 10: 0471595098
ISBN 13: 9780471595090
Used
Hardcover
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Fair. Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts. Seller Inventory # CIN0471595098A
Stock Image
Professional Baking
Published by
John Wiley and Sons Ltd, 1993
ISBN 10: 0471595098
ISBN 13: 9780471595090
Used
Hardcover
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. Offering step-by-step instruction, this is a detailed reference work for the catering student. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice-creams. There is an expanded section on frozen and special desserts. Seller Inventory # CIN0471595098G
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Professional Baking (College Edition)
Seller: Bay State Book Company, North Smithfield, RI, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing. Seller Inventory # BSM.ZE3H
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Professional Baking (College Edition)
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0471595098I5N10
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Professional Baking (College Edition)
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0471595098I3N01