Professional baking

by Gisslen, Wayne

Type Book
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"Gisslen'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 ne…

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Title Statements

  • Full title :Professional baking / Wayne Gisslen ; photography by J. Gerard Smith.

Summary

"Gisslen'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"--

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Edition Statements

  • Publication Date:c2013.
  • Edition:6th ed

Publication Statements

  • Publisher(s):John Wiley & Sons
  • Place of Publication:Hoboken, NJ
  • Language:eng
  • Publication Date:c2013.

The Physical Object

  • Description:1 online resource (xxvii, 767 pages : : color illustrations)

Edition Identifiers

  • oclc:on1311045996
  • LC Classification:TX763
  • Dewey Decimal:641.81/5

Subjects

Baking COOKING / Methods / Baking Cuisson au four Dressage (Cuisine) Food presentation

Writers

Gisslen, Wayne

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