Professional Cooking 7e & Study Guide Set
Author: Wayne Gisslen
Publisher: Wiley
Published: 2010-02-22
Total Pages: 0
ISBN-13: 9780470565346
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Author: Wayne Gisslen
Publisher: Wiley
Published: 2010-02-22
Total Pages: 0
ISBN-13: 9780470565346
DOWNLOAD EBOOKAuthor: Gisslen
Publisher: John Wiley & Sons
Published: 2010-03-01
Total Pages:
ISBN-13: 9780470767696
DOWNLOAD EBOOKAuthor: Gisslen
Publisher:
Published: 2010-03-24
Total Pages:
ISBN-13: 9780470767658
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2010-03-24
Total Pages:
ISBN-13: 9780470872796
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 2013-03-28
Total Pages:
ISBN-13: 9781118726037
DOWNLOAD EBOOKAuthor: Gisslen
Publisher:
Published: 2010-04-26
Total Pages:
ISBN-13: 9780470767665
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2016-10-24
Total Pages: 1444
ISBN-13: 9781119370628
DOWNLOAD EBOOKAuthor: John Wiley & Sons, Incorporated
Publisher: John Wiley & Sons
Published: 2010-03-01
Total Pages:
ISBN-13: 9780470767672
DOWNLOAD EBOOKAuthor: Gisslen
Publisher:
Published: 2009-05-28
Total Pages:
ISBN-13: 9780470560570
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2004-04-06
Total Pages: 735
ISBN-13: 0471464279
DOWNLOAD EBOOKOne of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.