An edition of Panaderia y Reposteria para profesionales/Professional Baking (1985)

Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking)

3rd Pkg edition

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Cover of: Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking) by Wayne Gisslen, Mary Ellen Griffin, Cordon Bleu Cookery School., National Restaurant Association Educational Foundation
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  • 37 Want to read
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Last edited by ImportBot
October 18, 2022 | History
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An edition of Panaderia y Reposteria para profesionales/Professional Baking (1985)

Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking)

3rd Pkg edition

by , , and

  • 0 Ratings
  • 37 Want to read
  • 2 Currently reading
  • 0 Have read

"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"--

Publish Date
Publisher
John Wiley & Sons
Language
English
Pages
672

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Previews available in: English

Subjects
Baking, Food presentation, Cooking & Food, Nonfiction, COOKING / Methods / Baking, Food, Food industry and trade, COOKING -- Methods -- Baking

Showing 9 featured editions. View all 29 editions?

Edition Availability
Cover of: Professional Baking
Professional Baking
Sep 13, 2016, Wiley
hardcover
Libraries near you: WorldCat
Cover of: Professional baking
Professional baking
2012, John Wiley & Sons
in English - 6th ed.
Libraries near you: WorldCat
Cover of: Professional Baking
Professional Baking
March 3, 2008, Wiley
Hardcover in English - 5 edition
Libraries near you: WorldCat
Cover of: Professional Baking
Professional Baking
April 6, 2004, Wiley
in English
Libraries near you: WorldCat
Cover of: Professional Baking
Professional Baking
April 6, 2004, Wiley
in English
Libraries near you: WorldCat
Cover of: Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking)
Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking)
February 9, 2001, John Wiley & Sons
Hardcover in English - 3rd Pkg edition
  • Not in Library
Libraries near you: WorldCat
Cover of: Professional baking
Professional baking
2001, John Wiley
in English - 3rd ed.
Libraries near you: WorldCat
Cover of: Professional baking
Professional baking
1994, Wiley
in English - 2nd ed.
Libraries near you: WorldCat
Cover of: Professional baking
Professional baking
1985, Wiley
in English
Libraries near you: WorldCat

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Book Details

First Sentence

"1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?"

The Physical Object

Format
Hardcover
Number of pages
672
Dimensions
11.1 x 8.9 x 1.5 inches
Weight
5 pounds

ID Numbers

Open Library
OL9866488M
ISBN 10
0471442399
ISBN 13
9780471442394
Goodreads
1641404

Source records

Better World Books record

First Sentence

"This chapter provides an introduction to bakeshop production."

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
October 18, 2022 Edited by ImportBot import existing book
February 2, 2022 Edited by AgentSapphire Merge works
February 13, 2011 Edited by Tom Morris merge authors
April 24, 2010 Edited by Open Library Bot Fixed duplicate goodreads IDs.
April 30, 2008 Created by an anonymous user Imported from amazon.com record