Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119256588
Category : Cooking
Languages : en
Pages :
Book Description
Professional Baking, Seventh Edition All Access Pack
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119256588
Category : Cooking
Languages : en
Pages :
Book Description
Professional Baking, Sixth Edition All Access Pack E-Text Card
Author: GisslenPublisher:
ISBN: 9781118744062
Category : Cooking
Languages : en
Pages :
Book Description
All Access Pack for Professional Baking 6th Edition Set
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 1118779029
Category : Cooking
Languages : en
Pages : 312
Book Description
All Access Pack for Professional Cooking 7th Edition Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781118779002
Category : Cooking
Languages : en
Pages :
Book Description
All Access Pack Recipes to Accompany Professional Baking
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781118737507
Category : Cooking
Languages : en
Pages : 0
Book Description
Professional Cooking, 7th Edition All Access Pack E-Text Card
Author: GisslenPublisher:
ISBN: 9781118744031
Category : Cooking
Languages : en
Pages :
Book Description
Professional Baking, Seventh Edition WileyPLUS High School 6 Year Access
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119464686
Category : Cooking
Languages : en
Pages :
Book Description
Professional Baking
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Professional Baking
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 1119148448
Category : Cooking
Languages : en
Pages : 800
Book Description
Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
Professional Baking, Student Study Guide
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 1119148480
Category : Cooking
Languages : en
Pages : 114
Book Description
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th 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 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.