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Author: Wayne Gisslen Publisher: 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.
Author: Wayne Gisslen Publisher: 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.
Author: Donald E. Kieso Publisher: John Wiley & Sons ISBN: 1119621135 Category : Business & Economics Languages : en Pages : 144
Book Description
This is the Rockford Practice Set to accompany Intermediate Accounting, 17th Edition. Intermediate Accounting, 17th Edition is written by industry thought leaders, Kieso, Weygandt, and Warfield and is developed around one simple proposition: create great accountants. Upholding industry standards, this edition incorporates new data analytics content and up-to-date coverage of leases, revenue recognition, financial instruments, and US GAAP & IFRS. While maintaining its reputation for accuracy, comprehensiveness, and accessibility, Intermediate Accounting drives results by helping students build professional competencies through reliable problem material.
Author: Donald E. Kieso Publisher: John Wiley & Sons ISBN: 1118014472 Category : Business & Economics Languages : en Pages : 493
Book Description
INTERMEDIATE ACCOUNTING by Kieso, Weygandt, and Warfield is, quite simply, the standard by which all other intermediate accounting texts are measured. Through thirty years and thirteen best-selling editions, the text has built a reputation for accuracy, comprehensiveness, and student success. The Fourteenth Edition maintains the qualities for which the text is globally recognized, and continues to be your students? gateway to the profession! Volume I is comprised of Chapters 1-14. Each study guide chapter is comprised of a detailed chapter review, demonstration problems, true/false, multiple-choice, matching questions, and copmrehensive exercises. This book is a bound paperback with three-hole punches for convenient storage in a binder.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 1118314107 Category : Cooking Languages : en Pages : 0
Book Description
The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork Features nearly 750 recipes and variations, many including both large and small batch measurements Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art and coauthor of Professional Garde Manger, all from Wiley
Author: Robert H. Herz Publisher: American Institute of Certified Public Accountants (AICPA) ISBN: 9781937352103 Category : Accounting Languages : en Pages : 268
Author: Wayne Gisslen
Author: Wayne Gisslen
Author: Donald E Kieso, Ph.D., CPA
Author: Donald E. Kieso
Author: Donald E. Kieso
Author: Auguste Escoffier
Author: Arthur R. Wyatt
Author: 
Author: Kamal Garg
Author: Wayne Gisslen
Author: Robert H. Herz