Professional Baking
by Wayne Gisslen, W Gisslen, and Wayne Gisslen
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xxiv, 763 pages : 29 cm
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First Sentence
"This chapter provides an introduction to bakeshop production."
Work Description
"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"--
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- Created May 5, 2020
- 7 revisions
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| December 20, 2023 | Edited by ImportBot | import existing book |
| October 23, 2023 | Edited by Scott365Bot | import existing book |
| September 30, 2023 | Edited by Scott365Bot | Linking back to Internet Archive. |
| February 2, 2022 | Edited by AgentSapphire | Merge works |
| May 5, 2020 | Created by ImportBot | Imported from amazon.com record |