xvii + 599 pages including appendix and index, handbook for the experienced baker or pastry chef and a baking text for the classroom or on the job training, covers ingredients such as flour, milk, eggs, shortenings, sugars, yeast. Salts, cocoa, chocolate and other ingredients, their chemical and physical properties, uses and effects and baking breads, rolls, biscuits, muffins, doughnuts, crullers, pies, pastries, cakes, cookies and other specialty and dietetic items, lots of recipes and variations, a few bw illustrations
"synopsis" may belong to another edition of this title.
Practical —Baking— Fifth Edition William J. Sultan Covering the entire field of bakery foods production — from doughnuts, cookies, and pastries, to icings, pies, and breads — Practical Baking is one of the most popular and widely used books of its kind. The completely revised Fifth Edition both informs bakers of recent developments in the baking profession and provides an overview of the expansion of the methods and technology of yeast-raised goods production. Suitable for both large- and small-scale production facilities, its instructions, formulas, and illustrations help the reader to avoid the common pitfalls that may occur in bakery production. Other areas covered include:
William J. Sultan is a baking consultant with U.S. Wheat Associates, an export market development organization representing the American wheat industry. He is currently involved in the research and development of bakery foods in foreign countries, and conducts seminars and practical demonstrations in various countries. He is also the author of Practical Baking Manual, The Pastry Chef, Food Products Formulary (Vol. 2), and several teaching guides, lesson plans, and training monographs on baking for the New York City Board of Education.
"About this title" may belong to another edition of this title.
Shipping:
US$ 4.50
Within U.S.A.
Seller: Book Booth, Berea, OH, U.S.A.
Hardcover. Condition: USED_GOOD. Third Printing. covers have minor wear and rubbing, name stamped inside front cover and on front free end paper, rest of interior tight and clean, xvii + 599 pages including appendix and index, handbook for the experienced baker or pastry chef and a baking text for the classroom or on the job training, covers ingredients such as flour, milk, eggs, shortenings, sugars, yeast. Salts, cocoa, chocolate and other ingredients, their chemical and physical properties, uses and effects and baking breads, rolls, biscuits, muffins, doughnuts, crullers, pies, pastries, cakes, cookies and other specialty and dietetic items, lots of recipes and variations, a few bw illustrations Size: 6.25 x 9. Seller Inventory # 021822
Quantity: 1 available
Seller: dsmbooks, Liverpool, United Kingdom
Hardcover. Condition: Very Good. Very Good. book. Seller Inventory # D8S0-3-M-0870552147-3
Quantity: 1 available