ISBN: 9780471595083 - Professional Baking, Trade Version (17 results)

Hardback. Condition: Good. Offering step-by-step instruction, this is a detailed reference work for the catering student or professional chef. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice creams.

Condition: very_good. Book is in very good condition. Clean with little to no signs of wear or markings highlights.

Condition: Good. Good Condition. Stain on cover. Five star seller - Buy with confidence.

Condition: very_good.

Condition: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardback. Condition: Good. Offering step-by-step instruction, this is a detailed reference work for the catering student or professional chef. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice creams.

Hardcover. Condition: Very Good. 2. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condition: good. All pages and cover are intact. Dust jacket included if applicable, though it may be missing on hardcover editions. Spine and cover may show minor signs of wear including scuff marks, curls or bends to corners as well as cosmetic blemishes including stickers. Pages may contain limited notes or highlighting. "From the library of" labels may be present. Shrink wrap, dust covers, or boxed set packaging may be missing. Bundled media e.g., CDs, DVDs, access codes may not be included.…

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condition: Vg. Dust Jacket Condition: Vg. Second Edition. 377 pages. Brown binding with white lettering on spine. Four page color insert of desserts. B/W drawings scattered throught the book. Small light stain on ffep. Name in black sharpie on foredge. Light shelfwear to Dust Jacket. Oversized book may need additional postage for Priority or International shipping. Photos of book on request. …

hardcover. Condition: Very Good. Pages are clean with no markings.

Hardcover. Condition: new. New Copy. Customer Service Guaranteed.

Hardcover. Condition: Good. Condition good, clean. ref ZKVQ Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra." Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens. This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance. Size: 22 x 2.7 x 28.8 cm.…

hardcover. Condition: New. In shrink wrap. Looks like an interesting title.