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Professional Baking : Study Guide (3rd Edition)

Professional Baking : Study Guide (3rd Edition)

Professional Baking : Study Guide (3rd Edition) Paperback - 2001 - 4th Edition

by Gisslen, Wayne

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Wiley, 2001-02-05. paperback. Very Good. 8x0x11. This Book is in Very Good condition - CREASE ON BACK COVER, REST FINE. See our picture for exact item you will receive. All items ship within 24 hours. Packaging is 100% Recyclable. Most items purchased from Charitable organizations. A portion of each sale is also donated to a monthly charity, check your package for this month's charity. Reuse-Recycle-Rebook!
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Details

  • Title Professional Baking : Study Guide (3rd Edition)
  • Author Gisslen, Wayne
  • Binding Paperback
  • Edition number 4th
  • Edition 4
  • Condition Used - Very good
  • Pages 160
  • Volumes 1
  • Language ENG
  • Publisher Wiley
  • Publication date 2001-02-05
  • Bookseller's Inventory # 2507P-19999A-1203A
  • ISBN 9780471417743 / 0471417742
  • Weight 0.84 lbs (0.38 kg)
  • Dimensions 28.29 x 21.44 x 0.84 in (71.86 x 54.46 x 2.13 cm)
  • Size 8x0x11
  • Category Cooking / Wine
  • Dewey Decimal Code 641.5
  • Quantity available 1

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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.

Reader reviews for Professional Baking : Study Guide (3rd Edition)

From the publisher

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.

First line

This chapter provides an introduction to bakeshop production.
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