Title
Professional Baking, Trade, 3rd Edition,New
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
For peerless coverage of the theory and practice of baking. This edition is packed with new material and features from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new userfriendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
⚠️ 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: How many pages does this book have? A: This book has six hundred seventy-two pages. It offers extensive coverage of baking theory and practice.
- Q: What is the binding type of this book? A: The binding type is hardcover. This ensures durability and a professional look for your baking library.
- Q: What are the dimensions of this book? A: The dimensions are eight point eight six inches in length, one point three six inches in width, and eleven point zero six inches in height. It is a sizable book that stands out on a shelf.
- Q: Who is the author of this book? A: The author is Wayne Gisslen. He is known for his expertise in the culinary arts, particularly in baking.
- Q: What edition is this baking book? A: This is the third edition of the book. It includes updated content and new chapters to enhance baking skills.
- Q: How do I use this baking book effectively? A: You can use this book by following the detailed recipes and techniques provided. It's suitable for both beginners and experienced bakers.
- Q: Is this book suitable for beginners? A: Yes, it is suitable for beginners. The comprehensive explanations and step-by-step instructions make it accessible to all skill levels.
- Q: Can I find advanced techniques in this book? A: Yes, advanced techniques are included, especially in the new chapters on pastry and sugar work. This makes it ideal for those looking to enhance their baking skills.
- Q: How should I store this baking book? A: You should store this book in a cool, dry place, upright on a shelf. This will help preserve its quality and binding.
- Q: Is this book safe to handle while baking? A: Yes, it is safe to handle while baking. The material of the hardcover ensures that it withstands kitchen conditions.
- Q: What if my book arrives damaged? A: If your book arrives damaged, you should contact customer support for a return or exchange. Most retailers have policies in place for damaged goods.
- Q: Does this book come with a warranty? A: No, this book does not come with a warranty. However, you can check with the retailer for their return policy.
- Q: How can I clean this book if it gets dirty? A: You can clean this book by gently wiping the cover with a damp cloth. Avoid using harsh chemicals that could damage the material.
- Q: What makes this book different from other baking books? A: This book features contributions from the Le Cordon Bleu Cooking School, offering unique recipes and professional techniques that set it apart.
- Q: Are there color photographs in this book? A: Yes, there are three hundred fifty color photographs included. They visually guide you through recipes and techniques.
- Q: Is this book suitable for professional bakers? A: Yes, it is suitable for professional bakers. The extensive recipes and techniques cater to advanced baking needs.