Title
Professional Baking, Fourth Edition,New
Delivery time: 8-12 business days (International)
The classic professional baking referencenow completely revised and updatedThis Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless uptodate coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to exploreincluding 150 from Le Cordon BleuProfessional Baking offers an excellent foundation for mastering the art and craft of baking.Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0471836834), Professional Cooking (0471436259), Professional Baking (047159508X), and The Chef's Art (0471836842).
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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 Professional Baking, Fourth Edition? A: Professional Baking, Fourth Edition focuses on providing comprehensive coverage of baking theory and practice, making it suitable for both professional and home bakers.
- Q: How many recipes are included in this baking book? A: This edition includes more than 750 classic and creative recipes, with 150 recipes contributed by Le Cordon Bleu.
- Q: What new content is featured in the Fourth Edition? A: The Fourth Edition includes new chapters on artisan breads, baking equipment, plus 125 new color photographs and 50 additional illustrations.
- Q: Is this book suitable for beginners in baking? A: Yes, Professional Baking provides an excellent foundation for beginners, covering essential techniques and recipes.
- Q: What is the publication date of Professional Baking, Fourth Edition? A: The book was published on April 6, 2004.
- Q: Who is the author of Professional Baking, Fourth Edition? A: The author is Wayne Gisslen, who has written several bestselling culinary books.
- Q: What type of binding does this book have? A: Professional Baking, Fourth Edition is available in hardcover binding, which enhances its durability.
- Q: How many pages does this baking reference contain? A: The book contains a total of 736 pages.
- Q: What is the condition of the book listed? A: The book is listed in 'Very Good' condition, indicating minimal wear and tear.
- Q: Is Professional Baking, Fourth Edition considered a textbook? A: Yes, it is categorized as a school textbook, suitable for culinary education.