Professional Baking (College Edition)
Editorial Reviews
Book Description
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
--This text refers to an out of print or unavailable edition of this title.
The publisher, John Wiley & Sons
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.
--This text refers to an out of print or unavailable edition of this title.
Professional Baking (College Edition)
Professional Baking (College Edition),Wayne Gisslen,John Wiley & Sons Inc,0471595098,Baking,Cooking,Cooking / Wine,Food presentation,Methods - Baking,Methods - Professional,Cookery dishes & courses,Hotel & catering trades
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