Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119429920
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition with EPUB Reg Card and WileyPLUS Blackboard Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119429920
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition EPUB Reg Card with WileyPLUS Blackboard Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119409007
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition EPUB Reg Card with LLPC and WileyPLUS Blackboard Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119408970
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Canadian Edition EPUB Reg Card with WileyPLUS Blackboard Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119429890
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition EPUB Reg Card with LLPC and WileyPLUS Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119408987
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition EPUB Reg Card with WileyPLUS Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119409014
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Canadian Edition with EPUB Reg Card and WileyPLUS Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119429913
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition and WileyPlus Card and Enhanced Epub Reg Card and Study Guide Set
Author: GisslenPublisher:
ISBN: 9781119537700
Category :
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition EPUB Reg Card with LLPC and WileyPLUS LMS Card Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119408994
Category : Cooking
Languages : en
Pages :
Book Description
Professional Baking
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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.
