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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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Panaderia y Reposteria para profesionales/Professional Baking
January 2004, Editorial Limusa S.A. De C.V.
Paperback
in Spanish
- Tra edition
9681845498 9789681845490
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Book Details
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First Sentence
"This chapter provides an introduction to bakeshop production."
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- Created April 30, 2008
- 5 revisions
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April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 13, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
December 15, 2009 | Edited by WorkBot | link works |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |