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Summary
Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
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From the publisher
Details
- Title Professional Baking
- Author Wayne Gisslen
- Binding Hardback
- Edition 4th Edition
- Pages 736
- Volumes 1
- Language ENG
- Publisher Wiley, Somerset, New Jersey, U.S.A.
- Publication date April 6, 2004
- Illustrated Yes
- ISBN 9780471464273 / 0471464279
- Weight 4.33 lbs (1.96 kg)
- Dimensions 11.12 x 8.76 x 1.36 in (28.24 x 22.25 x 3.45 cm)
- Category Cooking / Wine
- Library of Congress subjects Baking, Food presentation
- Library of Congress Catalogue Number 2003065002
- Dewey Decimal Code 641.815
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Professional Baking
by Wayne Gisslen
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Professional Baking, College Version with CD-Rom, 4th Edition
by Gisslen, Wayne
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Professional Baking, College Version with CD-Rom, 4th Edition
by Gisslen, Wayne
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Study Guide to Accompany Professional Baking
by Gisslen, Wayne, Le Cordon Bleu Staff, Griffin, Mary Ellen
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Professional Baking 4th ed
by Gisslen, Wayne
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Professional Baking, College Version with CD-Rom, 4th Edition
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Professional Baking: College Version
by Gisslen, Wayne/ Le Cordon Bleu/ Cointreau, Andre J. (Foreward By)
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Professional Baking, College Version with CD-Rom, 4th Edition
by Gisslen, Wayne
- New
- Hardback
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- New
- Edition
- 4
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780471464273 / 0471464279
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