Practical Baking / Edition 5

Hardcover (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $65.92
Usually ships in 1-2 business days
(Save 42%)
Other sellers (Hardcover)
  • All (6) from $65.92   
  • New (3) from $85.18   
  • Used (3) from $65.92   
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any coupons and promotions
Seller since 2007

Feedback rating:



New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Brand New Item

Ships from: Dover, NJ

Usually ships in 1-2 business days

  • Standard, 48 States
Seller since 2008

Feedback rating:


Condition: New

Ships from: Chicago, IL

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Seller since 2015

Feedback rating:


Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Sort by


Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.

Contents: Ingredients; Basic Operations in Bread Making; Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings & Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. Appendix. Index.

Read More Show Less

Product Details

  • ISBN-13: 9780471289821
  • Publisher: Wiley
  • Publication date: 8/28/1989
  • Edition description: REV
  • Edition number: 5
  • Pages: 832
  • Product dimensions: 7.74 (w) x 9.62 (h) x 1.84 (d)

Meet the Author

William J. Sultan is a baking consultant with U.S. Wheat Associates, an export market development organization representing the American wheat industry. He is currently involved in the research and development of bakery foods in foreign countries, and conducts seminars and practical demonstrations in various countries. He is also the author of Practical Baking Manual, The Pastry Chef, Food Products Formulary (Vol. 2), and several teaching guides, lesson plans, and training monographs on baking for the New York City Board of Education.

Read More Show Less

Table of Contents


1 Basic Ingredients:

Wheat and Flours;
Milk and Milk Products;
Chemical Leavening Agents;
Salt, Spices, and Flavorings;
Cocoa and Chocolate;

2 General Factors in Production and Preservation:

Production Factors;
Some Definitions.

3 Bread and Rolls:

Overview of Production;
Common Problems;
White Pan Bread ;
Pullman, Split-top, and Round Split Breads;
French and Italian Breads and Rolls;
Vienna Bread;
Pan de Agua;
Egg Bread and Rolls;
Hard Roll Varieties;
Soft Roll Varieties;
Pan de Sal;
Rye Bread Varieties;
Cornmeal Bread;
Whole Wheat Bread;
Raisin Bread;
Cinnamon Bread;
Jamaican Hard Dough Bread;
Date-Nut Bread;
Chive-Spice Bread;
Cheese Bread;
Bagels and Bialys;
Indigenous Breads of India;
Middle Eastern Pita Bread;
Armenian Cracker Bread Biscocho;
Basque-Iberian Bread.

4 Sweet Yeast Dough Products:

Danish Pastry;
Coffee Cake Dough Products;
Specialty Rolls and Yeast-Raised Cakes;
Frozen Dough Products;
Additional Fillings and Toppings.

5 Biscuits, Muffins, and Scones:


6 Doughnuts and Crullers:

Preparation for Frying;
Finishing Doughnuts;
Use of Prepared Mixes;
Yeast-raised Doughnuts;
Cake Doughnuts;
Combination Doughnuts;
Whole Wheat Doughnuts;
French Crullers;
Common Problems with Doughnuts and Crullers.

7 Pies:

Fruit Pies;
Common Problems with Fruit Pies;
Piecrust Turnovers;
Soft-filled Pies;
Common Problems with Soft-filled Pies;
Cream and Chiffon Pies;
Common Problems with Cream and Chiffon Pies.

8 Pastries:

Short Dough Pastries;
Puff Pastries;
Common Problems with Puff Pastries;
Eclairs and Cream Puffs;
Common Problems with Eclairs and Cream Puffs;
Cream Cheese Dough Products;

9 Icings and Cream and Whipped Toppings:

Cream Toppings;
Whipped Toppings.

10 Cakes and Cake Specialties:

Cake Production;
Common Problems with Cake Production;
Creamed Cakes;
Common Problems with Creamed Cakes;
Blended Cakes;
Common Problems with Blended Cakes;
Whipped Cakes;
Common Problems with Sponge Cakes;
Common Problems with Chiffon Cakes;
Common Problems with Angel Food Cakes;
Combination Cake Mixes;
Common Problems with Fruit Cakes;
Cake Specialties.

11 Cookies:

Overview of Production;
Cutout or Sugar Cookies;
Common Problems with Cut-out or Sugar Cookies;
Bagged or Spritz Cookies;
Common Problems with Bagged or Spritz Cookies;
Sandwich Cookies;
Icebox Cookies;
Bar Cookies;
Wafer and Lace Cookies;
Assorted Cookies for Variety;
Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns;
Specialty and Holiday Cookies.

12 Dietetic Baking:

Bread and Rolls;
Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns;
Cakes and Cookies ;
Pizza Dough;

13 Passover Bakery Products:

Passover Pastries;
Passover Cakes and Marzipan;
Passover Cookies.

14 "Natural" Bakery Products and Pizza:

Basic Ingredients for Yeast-raised Products;
Overview of Production of Yeast raised Products;
Bread and Rolls;
Common Problems with Bread and Rolls;
Sweet Yeast Dough Products;
Biscuits, Muffins, and Scones;
Enriched Quick;
Breads Pizza.

Appendix 1.

Appendix 2.

Appendix 3.

Appendix 4.

A Message to the Apprentice Baker.

A Message to the Instructor.



Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)