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Professional Baking, 7th Edition

Wayne Gisslen 
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https://dev.store.wiley.com/en-us/Professional+Baking%2C+7th+Edition-p-9781119846031

Professional Baking, 7th Edition

Wayne Gisslen

E-Book Rental (150 Days)
978-1-119-19532-0R150
September 2016
$42.00
E-Book
978-1-119-19532-0
September 2016
$101.00
Hardcover
978-1-119-14844-9
September 2016
$133.95
Single Term Access to WileyPLUS + Permanent Copy of eTextbook
978-1-119-84615-4
$79.00
Single Term Access to WileyPLUS + Loose-Leaf Textbook
978-1-119-84603-1
$119.00
Multiple Term Access to WileyPLUS + Permanent Copy of eTextbook
978-1-119-84620-8
$129.00
Multiple Term Access to WileyPLUS + Loose-Leaf Textbook
978-1-119-84617-8
$169.00
Description

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

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Student
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About the Author
WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
New to Edition
  • All sections are now clearly aligned with specifially articulated Learning Objectives. Formulas have also been incorporated into appropriate sections within the material.
  • The bread chapters have been completely reorganized for greater comprehension and alignment with current industry thinking. Artisan Breads has now been folded into the Breads chapters. Lean Yeast Doughs is now covered in two chapters.
  • Technique Videos in WileyPLUS Learning Space demonstrate proper and effective procedures and techniques.
  • Math Tutor Animations in WileyPLUS Learning Space provide support for learning all aspects of bakeshop math.
  • Includes a new section on planning and assembling tier cakes.
Features
  • All sections are now clearly aligned with specifically articulated Learning Objectives. Formulas have also been incorporated into appropriate sections within the material.
  • The bread chapters have been completely reorganized for greater comprehension and alignment with current industry thinking. Artisan Breads has now been folded into the Breads chapters. Lean Yeast Doughs is now covered in two chapters.
  • Technique Videos in WileyPLUS Learning Space demonstrate proper and effective procedures and techniques.
  • Math Tutor Animations in WileyPLUS Learning Space provide suppport for learning all aspects of bakeshop math.
  • Includes a new section on planning and assembling tier cakes.
To Purchase this product, please visit
https://dev.store.wiley.com/en-us/Professional+Baking%2C+7th+Edition-p-9781119846031