Professional Baking, Seventh Edition EPUB Reg Card with WileyPLUS Learning Space Blackboard Card Set PDF Download
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344421
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344421
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344391
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119381082
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344377
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344353
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher:
ISBN: 9781119264620
Category :
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119380283
Category : Cooking
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119231271
Category : Cooking
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher:
ISBN: 9781119231264
Category :
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
