Description: Professional Baking A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices. Shipping We offer FREE shipping on specialized orders! We ship within Three business days of payment, usually sooner. We use a selection of shipping services such as UPS, FedEx, USPS etc. We only ship to the lower 48 states, no APO/FPO addresses or PO Boxes allowed. Local pickups and combined shipping options are not provided at this time. Return You can return a product for up to 30 days from the date you purchased it. Any product you return must be in the same condition you received it and in the original packaging. Please keep the receipt. Payment We accept payment by any of the following methods:PayPalPlease pay as soon as possible after winning an auction, as that will allow us to post your item to you sooner!Credit/Debit CardPlease pay within 2 days of buying now, as it makes it easier to ship as fast as possible to you! Feedback Customer satisfaction is very important to us. If you have any problem with your order, please contact us and we will do our best to make you satisfied. Contact Us If you have any queries, please contact us via ebay. We usually respond within 24 hours on weekdays. Please visit our eBay store to check out other items for sale! Thank you for shopping at our store.
Price: 141.28 USD
Location: San Gabriel, California
End Time: 2024-12-20T05:30:22.000Z
Shipping Cost: 0 USD
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
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EAN: 9781119744993
ISBN: 9781119744993
Package Dimensions LxWxH: 11.1x8.82x1.69 Inches
Weight: 5.45 Pounds
MPN: Does not apply
Model: Does not apply
Brand: None
Item Length: 11in
Item Height: 1.6in
Item Width: 8.7in
Author: Wayne Gisslen
Publication Name: Professional Baking
Format: Hardcover
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2021
Type: Textbook
Item Weight: 69.7 Oz
Number of Pages: 816 Pages