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Professional Baking, Fourth Edition

goodwillexpress
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US $14.12
ApproximatelyAU $21.81
Condition:
Like new
Giving never felt so good. This sale benefits charity.
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Get it between Tue, 5 Aug and Thu, 7 Aug to 94104.
Located in: South San Francisco, California, United States
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eBay item number:317064503966
Last updated on 02 Aug, 2025 04:29:38 AESTView all revisionsView all revisions

All net proceeds will support Goodwill of the San Francisco Bay

Since 1916, Goodwill of the San Francisco Bay, a nonprofit social enterprise, has been committed to providing tens of thousands of local people with barriers to employment, a second chance through ...
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Item specifics

Condition
Like new: A book that looks new but has been read. Cover has no visible wear, and the dust jacket ...
ISBN
9780471464266

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471464260
ISBN-13
9780471464266
eBay Product ID (ePID)
30257058

Product Key Features

Edition
4
Book Title
Study Guide to Accompany Professional Baking
Number of Pages
736 Pages
Language
English
Publication Year
2004
Topic
Methods / Baking
Features
Revised
Illustrator
Yes
Genre
Cooking
Author
Wayne Gisslen
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
69 Oz
Item Length
11.1 in
Item Width
8.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2003-065002
Dewey Edition
22
Dewey Decimal
641.815
Edition Description
Revised edition
Table Of Content
Recipe Contents.About Le Cordon Bleu.Foreword.Preface.Chapter 1. Basic PrinciplesChapter 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 Souffl's.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.Appendix 1. Large-Quality Measurements.Appendix 2. Metric Conversion Factors.Appendix 3. Decimal Equivalents of Common Fractions.Appendix 4. Approximate Volume Equivalents of Dry Foods.Appendix 5. Temperature Calculations for Yeast Doughs.Appendix 6. Eggs and Safety.Glossary.Bibliography.Recipe Index.Subject Index.
Synopsis
This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, Professional Baking offers an excellent foundation for mastering the art and craft of baking. ., The classic professional baking reference--now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore--including 150 from Le Cordon Bleu--Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2)., 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.
LC Classification Number
TX763.G47 2005

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Goodwill Industries of San Francisco, San Mateo and Marin Counties is an autonomous not-for-profit social enterprise dedicated to creating solutions to poverty through workforce creation, social ...
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    Fantastic experience all around! The transaction was fast and easy, with smooth communication every step of the way. The item arrived quickly, was securely packaged, and matched the description perfectly. Seller was responsive, helpful, and clearly cares about providing great service. One of the best eBay sellers I’ve had the pleasure of dealing with. 10 out of 10—highly recommended! Would absolutely buy from again without hesitation. Thanks so much!
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    Book arrived well-packaged and in fine condition. But a comment is in order about the tracking. Piss-poor! Labeled 'UPS', but delivered by USPS. The tracking says it's still on the way despite being delivered yesterday. Several "Delivery dates" were posted on their site, which came and went. The 'Contact information' said that calling them would yield nothing more than their site offered, which was nothing. So, pleased by the product and packaging, my only complaint being of the tracking.
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