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"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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Professional Baking, Trade
October 3, 2000, John Wiley & Sons
in English
- 3rd Edition
0471346470 9780471346470
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Book Details
Edition Notes
3rd Edition
ID Numbers
First Sentence
"This chapter provides an introduction to bakeshop production."
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- Created April 29, 2008
- 8 revisions
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February 2, 2022 | Edited by AgentSapphire | Merge works |
January 18, 2011 | Edited by AMillarBot | move edition notes from title to notes field (3rd Edition) |
August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |