- 5 Results
Lowest price: € 110.62, highest price: € 333.89, average price: € 201.68
1
Professional Baking - Wayne Gisslen
Order
at BookDepository.com
€ 115.47
Shipment: € 0.001
OrderSponsored link
Wayne Gisslen:

Professional Baking - hardcover

ISBN: 9781119148449

Hardback, [PU: John Wiley & Sons Inc], "Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that t… More...

Shipping costs:Versandkostenfrei. (EUR 0.00)
2
Professional Baking - Wayne Gisslen
Order
at Orellfuessli.ch
CHF 359.00
(aprox. € 333.89)
Shipment: € 16.741
OrderSponsored link

Wayne Gisslen:

Professional Baking - hardcover

2016, ISBN: 9781119148449

Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the de… More...

Nr. 43225118. Shipping costs:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 6 - 9 Werktagen, zzgl. Versandkosten. (EUR 16.74)
3
Professional Baking - Wayne Gisslen
Order
at Orellfuessli.ch
CHF 359.00
(aprox. € 332.47)
Shipment: € 16.671
OrderSponsored link
Wayne Gisslen:
Professional Baking - hardcover

2016

ISBN: 9781119148449

Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the de… More...

Nr. 43225118. Shipping costs:, Versandfertig innert 6 - 9 Werktagen, zzgl. Versandkosten, Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage. (EUR 16.67)
4
Professional Baking - Gisslen, Wayne
Order
at amazon.de
€ 115.95
Shipment: € 3.001
OrderSponsored link
Gisslen, Wayne:
Professional Baking - hardcover

2016, ISBN: 9781119148449

John Wiley & Sons, Gebundene Ausgabe, Auflage: 7, 792 Seiten, Publiziert: 2016-10-06T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 9781119148449, 4.55 kg, Verkaufsrang: 296, Hotel & Gas… More...

Gebraucht, wie neu. Shipping costs:Auf Lager. Die angegebenen Versandkosten können von den tatsächlichen Kosten abweichen. (EUR 3.00) SuperBookDealsDE
5
Professional Baking - Gisslen, Wayne
Order
at amazon.de
€ 110.62
Shipment: € 3.001
OrderSponsored link
Gisslen, Wayne:
Professional Baking - hardcover

2016, ISBN: 9781119148449

John Wiley & Sons, Gebundene Ausgabe, Auflage: 7, 792 Seiten, Publiziert: 2016-10-06T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 9781119148449, 4.55 kg, Verkaufsrang: 296, Hotel & Gas… More...

Shipping costs:Gewöhnlich versandfertig in 6 bis 10 Tagen. Die angegebenen Versandkosten können von den tatsächlichen Kosten abweichen. (EUR 3.00) BOOKSXPRESS EU

1As some platforms do not transmit shipping conditions to us and these may depend on the country of delivery, the purchase price, the weight and size of the item, a possible membership of the platform, a direct delivery by the platform or via a third-party provider (Marketplace), etc., it is possible that the shipping costs indicated by find-more-books.com / find-more-books.com do not correspond to those of the offering platform.

Bibliographic data of the best matching book

Details of the book
Professional Baking

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.

Details of the book - Professional Baking


EAN (ISBN-13): 9781119148449
ISBN (ISBN-10): 1119148448
Hardcover
Publishing year: 2006
Publisher: John Wiley & Sons

Book in our database since 2016-02-18T20:04:42-05:00 (New York)
Detail page last modified on 2021-11-06T03:50:48-04:00 (New York)
ISBN/EAN: 9781119148449

ISBN - alternate spelling:
1-119-14844-8, 978-1-119-14844-9
Alternate spelling and related search-keywords:
Book author: gisslen wayne
Book title: baking


Information from Publisher

Author: Wayne Gisslen
Title: Professional Baking
Publisher: John Wiley & Sons
792 Pages
Language: English
0,90 € (DE)
Withdrawn from sale

BB; gebunden; Hardcover, Softcover / Ratgeber/Essen, Trinken/Backen; Hotel- und Gastronomieberufe, Bewirtung; Hospitality; Backen; Hotelgewerbe, Gastronomie u. Touristik; Professional Baking & Pastry; Bäckerei u. Konditorei; Bäckerei u. Konditorei; Dienstleistungsgewerbe, Gastgewerbe

Preface Acknowledgments About CulinarE-Companion(TM) About WileyPLUS Learning Space Chapter 1. The Baking Profession Baking: Historical Background Baking and Pastry Careers Chapter 2. Basic Professional Skills: Bakeshop Math and Food Safety Using Formulas Measurement Using Baker's Percentages Cost Calculations Food Safety and Sanitation Chapter 3. Baking and Pastry Equipment Large Equipment Pans, Containers, and Molds Hand Tools and Miscellaneous Equipment Chapter 4. Ingredients Wheat Flour Other Flours, Meals, and Starches Sugars Fats Milk and Milk Products Eggs Leavening Agents Gelling Agents Fruits and Nuts Chocolate and Cocoa Salt, Spices, and Flavorings Chapter 5. Basic Baking Principles Mixing and Gluten Development The Baking Process After Baking Chapter 6. Understanding Yeast Doughs Yeast Product Types The 12 Steps of Yeast Dough Production Standards of Quality for Yeast Goods Chapter 7. Lean Yeast Doughs: Straight Doughs Mixing Methods Controlling Fermentation Makeup Techniques Chapter 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs Sponges and Other Yeast Pre-Ferments Sourdough Starters From Fermentation to Baking Chapter 9. Rich Yeast Doughs Sweet Dough and Rich Dough Formulas and Mixing Laminated Dough Formulas Makeup of Rich-Dough Products Chapter 10. Quick Breads Muffin Mixing and Production Methods Biscuit Mixing and Production Methods Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles Doughnuts and Other Fried Pastries Pancakes and Waffles Chapter 12. Basic Syrups, Creams, and Sauces Sugar Cooking Basic Foams: Whipped Cream and Meringues Custard Sauces Dessert Sauces and Chocolate Creams Chapter 13. Pies Pie Doughs Assembly and Baking Fillings Standards of Quality for Pies Chapter 14. Pastry Basics Pâte Brisée and Short Pastries Puff Pastry Éclair Paste Strudel and Phyllo Baked Meringues Chapter 15. Tarts and Special Pastries Tarts and Tartlets Special Pastries Chapter 16. Cake Mixing and Baking Principles of Cake Mixing Mixing High-Fat or Shortened Cakes Mixing Egg-Foam Cakes Cake Formula Balance Scaling, Panning, and Baking Standards of Quality for Cakes Altitude Adjustments Chapter 17. Assembling and Decorating Cakes Preparing Icings: Assembling and Icing Simple Cakes Basic Decorating Techniques Planning and Assembling Specialty Cakes Procedures for Specialty Cakes Chapter 18. Cookies Cookie Characteristics and Their Causes Mixing Methods Types and Makeup Methods Panning, Baking, and Cooling Standards of Quality for Cookies Chapter 19. Custards, Puddings, Mousses, and Soufflés Range-Top Custards and Puddings Baked Custards and Puddings and Steamed Desserts Bavarians, Mousses, and Charlottes Dessert Soufflés Chapter 20. Frozen Desserts Identifying Quality Ice Cream and Sorbet Desserts Preparing Ice Creams and Sorbets Preparing Still-Frozen Desserts Chapter 21. Fruit Desserts Handling Fresh Fruits Preparing Fruit Desserts Chapter 22. Dessert Presentation Overview of Dessert Plating Practical Plating Guidelines Chapter 23. Chocolate Production and Tempering of Chocolate Molding Chocolate Chocolate Decorations Chocolate Truffles and Confections Chapter 24. Marzipan, Pastillage, and Nougatine Marzipan Pastillage Nougatine Chapter 25. Sugar Techniques Boiling Syrups for Sugar Work Spun Sugar, Caramel Decorations, and Poured Sugar Pulled Sugar and Blown Sugar Boiled-Sugar Confections Chapter 26. Baking for Special Diets Nutritional Concerns Food Allergies and Intolerances Modifying Formulas for Special Needs Appendix 1. Large-Quantity Measurements Appendix 2. Metric Conversion Factors Appendix 3. Decimal Equivalents of Common Fractions Appendix 4. Appropriate Volume Equivalents of Dry Foods Appendix 5. Temperature Calculations for Yeast Doughs Appendix 6. Egg Safety Glossary Bibliography Recipe Index Index

More/other books that might be very similar to this book

Latest similar book:
2901118083740 Professional Baking (Wayne Gisslen)


< to archive...