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Professional Baking by Wayne Gisslen
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Notes about this book
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- ISBN 10 047159508X
- ISBN 13 9780471595083
- Published Jan 11 1994
- Format Hardcover
- Language English
- Edition 2nd Revised edition
- Countries United States
- Publisher John Wiley and Sons Ltd
- Imprint John Wiley & Sons Inc
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- Becoming a Chef
- The Chef's Art: Secrets of Four-star Cooking at Home
- Chef's Book of Formulas, Yields and Sizes
- Chef's Book of Formulas, Yields and Sizes
- CHIC Baking/Pastry
- CHIC Culinary
- Colorado Mountain College
- Cooking for Canadian Chefs
- Culinary Academy of Long Island
- Culinary Calculations
- Culinary Math
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- Custom Edition of Professional Cooking for Canadian Chefs for Georgian College
- Essentials of Professional Cooking
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- Essentials of Professional Cooking with Cheftec CD-ROM with Visual Foodlovers Guide Set
- How Baking Works WITH Professional Baking 3rd Edition
- Pro Cooking 6th Edition, Garde Manger 3rd Edition, Pro Baking 5th Edition, Boy 7th Edition, Chef's Comp 3rd Edition, Sauces 2nd Edition, Escoffier, Culinary Art Set
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- Prof Cooking 7th Edition Pro Baking 5th Edition W/CD Garde Manager Sauces 3rd Edition Escoffier Cullinary Artistry Chef's Comp 3rd Edition and Boyields 7th Edition Set
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- Professional Baking 5th Edition College Version W/CD-ROM Student Study Guide Prof Baking Method Cards Pkg and How Baking Works 3rd Edition Set
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