Professional baking
By: Wayne Gisslen ; photography by J. Gerard Smith
Edition: 6th ed.
Publisher: John Wiley & Sons
Published: 2012
Place of publication: Hoboken, NJ
Language: eng
Number of pages: 800
ISBN-13: 9781118083741
Subjects: Baking; Food presentation; COOKING / Methods / Baking
Description: "Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"--
Notes: Includes bibliographical references and indexes.