Professional baking

dc.contributor.author	Gisslen, Wayne
dc.contributor.other	Smith, J. Gerard (photography)
dc.date.issued	2013
dc.identifier.isbn	978-1-118-08374-1
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8922
dc.description.abstract	"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". Provided by publisher.
dc.format	xxviii, 767 p. : ill.
dc.language.iso	en
dc.publisher	Wiley
dc.subject	Baking
dc.subject	Food presentation
dc.title	Professional baking
dc.type	Book
dc.description.version	6th edition