Professional Baking (7th Edition)

Professional Baking (7th Edition)
Wayne Gisslen
RRP:
NZ$ 229.99
Our Price:
NZ$ 199.00
Hardback
h287 x 222mm - 792pg
1 Sep 2016 US
International import eta 10-30 days
9781119148449
Out Of Stock
Currently no stock in-store, stock is sourced to your order
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Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking at Home, all published by Wiley. A graduate of the Culinary Institute of America,he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant. J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.
Status: Active
ISBN-13: 9781119148449
Published: 1 Sep 2016
Published In: United States
Imprint: John Wiley & Sons
Publisher: John Wiley & Sons
Format: Hardback
Height: 287mm
Width: 222mm
Pages: 792

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