von | Juli 14, 2026
The cover shows moderate wear with some scratches, scuffs, light marks, and edge wear. There are some highlights and markings scattered throughout the entire book. Roughly pages 480 to 580 have heavy water damage to them making the pages bumpy/wavy. There is moderate wear to the outer edges of the pages. The binding is sound. See the photos for more details. It’s a bit rough, mostly due to the water damage, but is still usable overall. Please message me with any questions or issues. Thanks 🙂
von | Juli 13, 2026
Originating from the United States, this multicoloured book is a valuable resource for professional chefs and culinary students looking to enhance their skills and knowledge in the industry. In never read condition.
von | Juli 13, 2026
By Gisslen, Wayne. Professional Cooking.
von | Juli 13, 2026
The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.
