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Professional Baking by Gisslen, Wayne

by Gisslen, Wayne | PB | Good
Condition:
Good
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ... Read moreabout condition
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eBay item number:145481699272
Last updated on May 01, 2024 21:44:15 PHTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See all condition definitionsopens in a new window or tab
Seller Notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Paperback
Weight
0 lbs
Product Group
Book
IsTextBook
Yes
ISBN
9780471477815
Publication Year
2004
Type
Textbook
Format
Perfect
Language
English
Publication Name
Study Guide to Accompany Professional Baking
Item Height
0.3in
Author
Wayne Gisslen
Item Length
9.5in
Publisher
Wiley
Item Width
7.5in
Item Weight
9.9 Oz
Number of Pages
160 Pages

About this product

Product Information

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 pate brisee 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.

Product Identifiers

Publisher
Wiley
ISBN-10
0471477818
ISBN-13
9780471477815
eBay Product ID (ePID)
6055325

Product Key Features

Author
Wayne Gisslen
Publication Name
Study Guide to Accompany Professional Baking
Format
Perfect
Language
English
Publication Year
2004
Type
Textbook
Number of Pages
160 Pages

Dimensions

Item Length
9.5in
Item Height
0.3in
Item Width
7.5in
Item Weight
9.9 Oz

Additional Product Features

Lc Classification Number
Tx761
Edition Description
Workbook,Student Edition,Revised Edition
Edition Number
4
Table of Content
Introduction. Chapter 1. Basic Principles. Chapter 2. Baking and Pastry Equipment. Chapter 3. Ingredients. Chapter 4. Understanding Yeast Doughs. Chapter 5. Understanding Artisan Breads. Chapter 6. Lean Yeast Doughs. Chapter 7. Rich Yeast Doughs. Chapter 8. Quick Breads. Chapter 9. Doughnuts, Fritters, Pancakes, and Waffles. Chapter 10. Basic Syrups, Creams, and Sauces. Chapter 11. Pies. Chapter 12. Pastry Basics. Chapter 13. Tarts and Special Pastries. Chapter 14. Cake Mixing and Baking. Chapter 15. Assembling and Decorating Cakes. Chapter 16. Specialty Cakes, Gateaux, and Torten. Chapter 17. Cookies. Chapter 18. Custards, Puddings, Mousses, and Souffles. Chapter 19. Frozen Desserts. Chapter 20. Fruit Desserts. Chapter 21. Dessert Presentation. Chapter 22. Chocolate. Chapter 23. Decorative Work: Marzipan, Nougatine, and Pastillage. Chapter 24. Decorative Work: Sugar Techniques. Practice Test. Practice Test Answer Key. Chapter Check-in Answer Key.
Copyright Date
2005
Topic
Methods / Baking
Dewey Decimal
641.815
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
Genre
Cooking

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