Professional baking
by Wayne Gisslen, W Gisslen, and Wayne Gisslen
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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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Book Details
Published in
New York
Edition Notes
Includes bibliographical references (p. 629) and indexes.
Classifications
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First Sentence
"This chapter provides an introduction to bakeshop production."
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| October 23, 2023 | Edited by Scott365Bot | import existing book |
| October 17, 2022 | Edited by ImportBot | import existing book |
| October 17, 2022 | Edited by ImportBot | import existing book |
| February 2, 2022 | Edited by AgentSapphire | Merge works |
| December 9, 2009 | Created by WorkBot | add works page |