Professional baking
| dc.contributor.author | Gisslen, Wayne | |
| dc.date.issued | 2017 | |
| dc.identifier.isbn | 978-1-119-14844-9 | |
| dc.identifier.uri | https://thuvienso.hoasen.edu.vn/handle/123456789/10413 | |
| dc.description | xxiv, 763 p. : ill. | |
| dc.description.abstract | This book is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style. | |
| dc.language.iso | en | |
| dc.publisher | John Wiley & Sons, Inc. | |
| dc.subject | Baking | |
| dc.subject.other | Food presentation | |
| dc.title | Professional baking | |
| dc.type | Book | |
| dc.description.version | 7th edition |