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Professional Baking (Inglés) Tapa dura – 7 mar 2008

5.0 de un máximo de 5 estrellas 1 opinión de cliente

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Tapa dura, 7 mar 2008
EUR 873,26 EUR 101,48

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Professional Baking
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Reseña del editor

This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.

Nota de la solapa

In baking, professionals distinguish themselves by achieving consistently great results. Getting these results takes more than just following recipes. It takes really knowing your ingredients, how to best combine them, and how they perform in the heat of the oven. It also takes understanding such areas as bakeshop equipment and mathematics. So if you're serious about baking, you need a broad, deep knowledge of the craft.

Wayne Gisslen's Professional Baking is unmatched in covering the art, science, and skills of baking practice. It has served for many years as the cornerstone guide for baking and pastry professionals, serious home bakers, and culinary students, giving them the know-how and methods to take their technique to the next level. Now in its Fifth Edition, this peerless resource gives you a complete guide to sustained excellence in your baking.

The book gives clear, detailed information on selecting the proper ingredients, mixing and baking techniques, makeup and assembly, presentation, and more. Reflecting current trends, this revised and updated edition includes new material on baking for special diets including low-fat, low-sugar, gluten-free, and dairy-free diets. There's also expanded coverage of professionalism, baking science, and ingredients. More than 775 color photographsillustrate ingredients and step-by-steptechniques as well as dozens of finished dishes.

Inside you'll find an encyclopedic array of close to 900 classic and creative recipes to explore, ranging from basic cr?pes and puff pastry to intriguing variations on the familiar, such as Sachertorte and Peach Napoleon.

Filled with the best practices and techniques that have been used to educate a generation of bakers, and presented in an easy-to-navigate layout, Professional Baking, Fifth Edition is the key to creating consistently high-quality baked goods with the artistry of a true professional.

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Principales opiniones de clientes

18 de marzo de 2013
Formato: Tapa dura|Compra verificada
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Opiniones de clientes más útiles en Amazon.com

Amazon.com: 4,5 de 5 estrellas 266 opiniones
Adriana S. Masuello
5,0 de 5 estrellasLove this book
19 de octubre de 2017 - Publicado en Amazon.com
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A 2 personas les ha parecido esto útil.
George Paton
4,0 de 5 estrellasSolid basics just really good text, tasty results
15 de abril de 2018 - Publicado en Amazon.com
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Lisa Dakin
5,0 de 5 estrellasmy favorite baking book (I have about two bookcases full
31 de marzo de 2018 - Publicado en Amazon.com
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Jon L.
5,0 de 5 estrellasA must have for any baker
28 de diciembre de 2016 - Publicado en Amazon.com
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A una persona le ha parecido esto útil.
Stephanie Strickland
5,0 de 5 estrellasThis is a great book, even if you are not in school
23 de octubre de 2017 - Publicado en Amazon.com
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A una persona le ha parecido esto útil.