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Professional Baking, College Version with CDRom, 4th Edition,New
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Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, stepbystep instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this musthave resource shares the information and techniques necessary to create highquality dishes with the artistry of a true professional.
⚠️ 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.
- Q: What topics are covered in Professional Baking, College Version? A: Professional Baking covers a wide range of topics including cakes, pies, pastries, artisan breads, and more, providing step-by-step instructions for each.
- Q: Is this book suitable for beginners in baking? A: Yes, the book offers complete, step-by-step instructions which make it suitable for both beginners and aspiring professionals.
- Q: What is the condition of the book? A: The book is brand new and comes in a hardcover format.
- Q: Who is the author of Professional Baking, College Version? A: The author of the book is Wayne Gisslen.
- Q: What edition is this book? A: This is the 4th edition of Professional Baking.
- Q: Does this book include a CD-Rom? A: Yes, the College Version includes a CD-Rom.
- Q: How many pages does the book have? A: Professional Baking contains 736 pages filled with detailed information and techniques.
- Q: What is the publication date of this book? A: The book was published on January 1, 2004.
- Q: Is this book suitable for professional bakers? A: Yes, it contains advanced techniques and formulas that are beneficial for aspiring professional bakers.
- Q: What is the main focus of the book's content? A: The main focus is on providing expertise and techniques necessary for creating high-quality baked goods.