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OverviewGisslen'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. Full Product DetailsAuthor: Wayne Gisslen (Long Lake, Minnesota)Publisher: John Wiley & Sons Imprint: John Wiley & Sons Edition: 5th Dimensions: Width: 22.40cm , Height: 7.60cm , Length: 28.20cm Weight: 3.420kg ISBN: 9780470923337ISBN 10: 0470923334 Publication Date: 21 June 2010 Audience: General/trade , General Format: Mixed media product Publisher's Status: Out of Print Availability: In Print  Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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