Professional Cooking for Canadian Chefs 8th Edition WileyPlus Blackboard Card PDF Download
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Author: Gisslen
Publisher:
ISBN: 9781118938775
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118938775
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118938799
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118854204
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118942741
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118938829
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118854129
Category :
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9781118942727
Category :
Languages : en
Pages :
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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.
Author: Gisslen
Publisher:
ISBN: 9781118715697
Category :
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119193760
Category : Cooking
Languages : en
Pages :
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