Professional Baking, Study Guide
Professional Baking, Study Guide
By:Wayne Gisslen
Published on 1993-11-29 by Wiley



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 Book was ranked at 20 by Google Books for keyword baking.
Book ID of Professional Baking, Study Guide's Books is DVp2PgAACAAJ, Book which was written byWayne Gisslenhave ETAG "fdfh0ipIvP8"
Book which was published by Wiley since 1993-11-29 have ISBNs, ISBN 13 Code is 9780471306177 and ISBN 10 Code is 0471306177
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