Professional Baking (Third Edition) by Wayne Gisslen
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- ISBN 10 0471417750
- ISBN 13 9780471417750
- Published Mar 14 2001
- Format Hardcover
- Page Count 736
- Language English
- Edition 3rd Revised edition
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons Inc
Publishers Text
Wayne Gisslen's "Professional Baking" has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this resource offers complete, step-by-step instruction in the art of making pastries, cakes, desserts, and artisan breads. The third edition is packed with new features,recipe ideas, and learning.Other cookbooks by this author
- Advanced Patisserie and Baking Foundations
- Advanced Professional Cooking (College Edition)
- All Access Pack Recipes to Accompany Professional Baking 6th Edition
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- Becoming a Chef
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- Chef's Book of Formulas, Yields and Sizes
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- CHIC Baking/Pastry
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- Colorado Mountain College
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- Cooking for Canadian Chefs
- Culinary Academy of Long Island
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- Custom Edition of Professional Cooking for Canadian Chefs for Georgian College
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- Essentials of Professional Cooking: Website
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- Essentials of Professional Cooking
- 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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