Title
About Professional Baking,Used
Delivery time: 8-12 business days (International)
This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson. The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What is the main focus of 'About Professional Baking'? A: 'About Professional Baking' focuses on the scientific principles applicable to baking, providing a comprehensive understanding through distinct chapters that cover related concepts.
- Q: Who is the author of 'About Professional Baking'? A: The author of 'About Professional Baking' is Gail D. Sokol.
- Q: What type of recipes can I expect in this book? A: The book includes exemplary recipes in each chapter, along with additional recipes and a step-by-step, full-color series of photos to guide the reader.
- Q: Is 'About Professional Baking' suitable for beginners? A: 'About Professional Baking' is designed for culinary students, making it suitable for beginners who want to understand baking principles and techniques.
- Q: How many pages does 'About Professional Baking' have? A: 'About Professional Baking' has a total of 601 pages.
- Q: What is the binding type of this book? A: 'About Professional Baking' is available in hardcover binding, which adds durability.
- Q: When was 'About Professional Baking' published? A: 'About Professional Baking' was published on December 28, 2005.
- Q: What unique features does this book offer? A: The book includes discussions on science-related topics, Professional Profiles of culinary figures, and Lessons Demonstrated boxes that highlight important principles.
- Q: Is this book a new or used copy? A: The condition of 'About Professional Baking' is listed as new.
- Q: What makes this book a good choice for culinary students? A: Its unique presentation of material, accessible writing style, and numerous culinary lessons and recipes make it an appropriate choice for today's culinary students.