Fundamentals of Heat and Mass Transfer, 8e WileyPLUS WileyPLUS Next Gen Card with Abridged Print Companion Set
Fundamentals of Heat and Mass Transfer, 8e WileyPLUS WileyPLUS Next Gen Card with Abridged Print Companion Set

Author: Theodore L. Bergman

Publisher:

Published: 2019-08-13

Total Pages:

ISBN-13: 9781119649076

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Heat and mass transfer book package featuring an abridged edition print companion Fundamentals of Heat and Mass Transfer, 8th Edition provides a rigorous and systematic methodology based on problem-solving. It features examples for greater reader understanding. The text makes the subject of heat and mass transfer more accessible by providing a focus on fundamental concepts. The book also discusses the critical issues of energy and the environment. This book set comes with the WileyPlus Next Gen Card.

Professional Baking
Professional Baking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2004-04-06

Total Pages: 735

ISBN-13: 0471464279

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One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.