Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119310372
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher:
ISBN: 9781119173335
Category :
Languages : en
Pages :

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Author: Wiley
Publisher: Wiley
ISBN: 9781119172147
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119359319
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119316138
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118494806
Category : Cooking
Languages : en
Pages :

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Author: Wiley
Publisher: Wiley
ISBN: 9781119172130
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344414
Category : Cooking
Languages : en
Pages :

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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 registration code for the WileyPLUS course associated with Professional Baking, Seventh Edition along with a three-hole punched, loose-leaf version of the text. Please note that the loose-leaf print companion is only sold in a set and is not available for purchase on its own. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. Note that WileyPLUS Learning Space and traditional WileyPLUS codes are not interchangeable; check with your instructor to be sure that WileyPLUS Learning Space is required. 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 Binder Ready Version 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 that provide step-by-step photos and instructions on mixing and pie methods and pastry basics. This text is an unbound, binder-ready version.

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118254363
Category : Cooking
Languages : en
Pages : 0

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Gisslen's 6th edition of Professional Baking 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 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. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.

Author: Gisslen
Publisher:
ISBN: 9781118432525
Category :
Languages : en
Pages :

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