Title
Baking & Pastry: Mastering The Art And Craft,Used
Delivery time: 8-12 business days (International)
The Culinary Institute Of America Holds Nothing Back In Its Mission To Provide Students, Professionals, And Enthusiasts With Everything They Need To Know About The Baking And Pastry Industry. This Updated Edition Is An Indispensable Guide. Enming Hsu 'It Is Not Often That A Pastry Text Elicits The Exclamation: 'What A Fantastic Book!' With Hundreds Of Recipes And Plenty Of Photographs, This Book Is Well Suited To A Variety Of Eager Readers, From Firsttime Students Just Beginning Their Journey, To Those Embarking On A Second Profession, To The Home Baker.' Gunther Heiland 'Wow!!! This Is The Most Comprehensive Professional Baking And Pastry Book That I Have Come Across In My Thirtyfive Years Of Working In The Industry. It Offers A Complete Array Of Basic And Advanced Recipes, With Complete Information On Ingredients And Tools As Well As The Most Recent Methods And Techniques.' Biagio Settepani 'The Culinary Institute Of America Has Outdone Itself With This Book. This Is Th
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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.
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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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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
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Frequently Asked Questions
- Q: What is the focus of 'Baking & Pastry: Mastering the Art and Craft'? A: This book focuses on the baking and pastry industry, providing comprehensive guidance on techniques, recipes, and professional practices.
- Q: Who is the author of this book? A: The author is The Culinary Institute of America, a renowned institution in culinary education.
- Q: How many pages does the book have? A: The book contains 932 pages, offering extensive information and recipes.
- Q: What type of binding is used for this book? A: The book is bound in hardcover, ensuring durability and a professional presentation.
- Q: Is this book suitable for beginners? A: Yes, it is suitable for a range of readers, including beginners, students, and professionals in the baking and pastry field.
- Q: What edition is this book? A: This is the second edition of the book, which includes updated content and techniques.
- Q: When was 'Baking & Pastry: Mastering the Art and Craft' published? A: The book was published on January 1, 2009.
- Q: Does this book include photographs? A: Yes, it includes hundreds of photographs that complement the recipes and techniques discussed.
- Q: What kind of recipes can I expect in this book? A: The book features a complete array of basic and advanced recipes, covering various baking and pastry techniques.
- Q: Is there information on tools and ingredients in the book? A: Yes, the book provides comprehensive information about the necessary tools and ingredients used in baking and pastry.