Professional Baking, 7e WileyPLUS Learning Space Card, LLPC, CEC Reg Card, Method Cards Set PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Professional Baking, 7e WileyPLUS Learning Space Card, LLPC, CEC Reg Card, Method Cards Set PDF full book. Access full book title Professional Baking, 7e WileyPLUS Learning Space Card, LLPC, CEC Reg Card, Method Cards Set by Wayne Gisslen. Download full books in PDF and EPUB format.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119383703
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119383703
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119373193
Category : Cooking
Languages : en
Pages :
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Book Description
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a three-hole punched, loose-leaf edition of ISBN 9781119251910, six glossy method cards that provide photos & instructions on pastry basics and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Professional Baking, 7th Edition, Loose-leaf Print Companion is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119372813
Category : Cooking
Languages : en
Pages : 0
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Book Description
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a copy of ISBN 9781119148449, six glossy method cards that provide photos & instructions on pastry basics and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Gisslen's Professional Baking 7th Edition continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title 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. Also included with Professional Baking are six glossy method cards.
Author: Gerald Litwack
Publisher: Academic Press
ISBN: 0128143606
Category : Science
Languages : en
Pages : 552
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Book Description
Ovarian Cycle, Volume 107, the latest in the Vitamins and Hormones series first published in 1943, and the longest-running serial published by Academic Press, covers the latest updates on hormone action, vitamin action, X-ray crystal structure, physiology and enzyme mechanisms. This latest release includes an overview of the ovarian cycle, a section on ovarian hyperstimulation syndrome, information on androgens and ovarian follicular maturation, information on peptide inhibitors of human thymidylate synthase to inhibit ovarian cancer cell growth, sections on nodal and luteolysis, neurokinins, dynorphin and pulsatile Lh secretion, Lh receptor expression by Mir12, and gonadotrophin-surge attenuating factor, melatonin and Bmp-6 regulation, amongst other topics. - Focuses on the newest aspects of hormone action in connection with diseases - Lays the groundwork for the focus of new chemotherapeutic targets - Reviews emerging areas in hormone action, cellular regulators and signaling pathways
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344391
Category : Cooking
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344421
Category : Cooking
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119381082
Category : Cooking
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119380283
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195344
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118456286
Category : Cooking
Languages : en
Pages :
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Book Description
