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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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"This chapter provides an introduction to bakeshop production."
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- Created December 31, 2021
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February 2, 2022 | Edited by AgentSapphire | Merge works |
December 31, 2021 | Created by ImportBot | Imported from Better World Books record |