Professional Baking: College Version
Author(s): Wayne Gisslen
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.
Product Information
General Fields
- :
- : John Wiley & Sons Inc
- : John Wiley & Sons Inc
- : 2.077
- : 06 June 2012
- : 279mm X 224mm X 36mm
- : United States
- : books
Special Fields
- : Wayne Gisslen
- : Hardback
- : 6th College edition
- : 641.815
- : 800
- : col. ill