Professional Baking, Sixth Edition Wiley E-Text Reg Card PDF Download

Author: Gisslen
Publisher:
ISBN: 9781118630846
Category :
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119232278
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119048633
Category : Cooking
Languages : en
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Author: Gisslen
Publisher:
ISBN: 9781118744062
Category : Cooking
Languages : en
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118288658
Category : Cooking
Languages : en
Pages : 0

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This package includes a copy of ISBN 9781118254363 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. Gisslen's 6th 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 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. 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.

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118083741
Category : Cooking
Languages : en
Pages : 813

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Gisslen's 6th 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 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.

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

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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: 9781119172147
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119310372
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119181491
Category : Cooking
Languages : en
Pages :

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