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Professional Baking
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Professional Baking Hardcover - 2000 - 4th Edition

by Wayne Gisslen


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.

Details

  • Title Professional Baking
  • Author Wayne Gisslen
  • Binding Hardcover
  • Edition number 4th
  • Edition 4
  • Pages 672
  • Volumes 1
  • Language ENG
  • Publisher Wiley, Somerset, New Jersey, U.S.A.
  • Date 2000-10
  • Illustrated Yes
  • ISBN 9780471346463 / 0471346462
  • Weight 4.51 lbs (2.05 kg)
  • Dimensions 11.12 x 8.82 x 1.26 in (28.24 x 22.40 x 3.20 cm)
  • Library of Congress subjects Baking, Food presentation
  • Library of Congress Catalog Number 00038202
  • Dewey Decimal Code 641.815

About the author

WAYNE GISSLEN is the author of the bestselling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons, Inc. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
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Professional Baking
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Professional Baking

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Professional Baking
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Professional Baking

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Professional Baking
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Professional Baking

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Professional Baking
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Professional Baking Third Edition

Professional Baking Third Edition

by GISSLEN, Wayne

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New York: John Wiley & Sons, 2001. Hardcover. Fine/Fine. Second printing. Quarto. Photography by J. Gerard Smith. 646pp. Fine in a fine dust jacket.
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Professional Baking
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Professional Baking
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Professional Baking

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