Professional Baking, Seventh Edition WileyPLUS LMS Student Package PDF Download

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195214
Category : Cooking
Languages : en
Pages :

View

Book Description

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195252
Category : Cooking
Languages : en
Pages :

View

Book Description

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

View

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.

Author: Wiley
Publisher: Wiley
ISBN: 9781119172130
Category : Cooking
Languages : en
Pages :

View

Book Description

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195368
Category : Cooking
Languages : en
Pages :

View

Book Description

Author: Samuel J. Mantel
Publisher: John Wiley & Sons
ISBN: 9780470646205
Category : Management
Languages : en
Pages : 312

View

Book Description
Project Management in Practice, 4th Edition focuses on the technical aspects of project management that are directly related to practice.

Author: Jack R. Meredith
Publisher: John Wiley & Sons
ISBN: 1119369096
Category : Business & Economics
Languages : en
Pages : 546

View

Book Description
Projects continue to grow larger, increasingly strategic, and more complex, with greater collaboration, instant feedback, specialization, and an ever-expanding list of stakeholders. Now more than ever, effective project management is critical for the success of any deliverable, and the demand for qualified Project Managers has leapt into nearly all sectors. Project Management provides a robust grounding in essentials of the field using a managerial approach to both fundamental concepts and real-world practice. Designed for business students, this text follows the project life cycle from beginning to end to demonstrate what successful project management looks like on the ground. Expert discussion details specific techniques and applications, while guiding students through the diverse skill set required to select, initiate, execute, and evaluate today's projects. Insightful coverage of change management provides clear guidance on handling the organizational, interpersonal, economic, and technical glitches that can derail any project, while in-depth cases and real-world examples illustrate essential concepts in action.

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119344414
Category : Cooking
Languages : en
Pages :

View

Book Description
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a registration code for the WileyPLUS course associated with Professional Baking, Seventh Edition along with a three-hole punched, loose-leaf version of the text. Please note that the loose-leaf print companion is only sold in a set and is not available for purchase on its own. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. Note that WileyPLUS Learning Space and traditional WileyPLUS codes are not interchangeable; check with your instructor to be sure that WileyPLUS Learning Space is required. For customer technical support, please visit http: //www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Gisslen's Professional Baking 7th Edition Binder Ready Version 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. This text is an unbound, binder-ready version.

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119195139
Category : Cooking
Languages : en
Pages :

View

Book Description

Author: Wayne Gisslen
Publisher:
ISBN: 9781119264637
Category :
Languages : en
Pages :

View

Book Description