Gisslen, Wayne creator text nju Hoboken, NJ John Wiley & Sons c2013 2013 6th ed. monographic eng

print

xxvii, 767 p. col. ill. 29 cm. "Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers 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"-- Wayne Gisslen ; photography by J. Gerard Smith; Includes indexes. Baking COOKING / Methods / Baking Food presentation TX763 .G47 2013 641.81/5 CKB004000 9781118083741 (hardback : acid-free paper) DLC 022415 20180907104027.0 329480 spa