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"Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"--
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Previews available in: English
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Professional Baking 2e IM T/a
February 11, 1994, John Wiley & Sons Inc
Paperback
047130462X 9780471304623
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"This chapter provides an introduction to bakeshop production."
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- Created April 30, 2008
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January 15, 2023 | Edited by ImportBot | import existing book |
October 17, 2022 | Edited by ImportBot | import existing book |
February 2, 2022 | Edited by AgentSapphire | Merge works |
April 28, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |