Professional baking / Wayne Gisslen ; photography by J. Gerard Smith.
Material type:
TextPublication details: Hoboken, New Jersey : John Wiley & Sons, c2013Edition: 6th edDescription: xxvii, 767 p. : col. ill. ; 29 cmISBN: 9781118083741 (hardback : acid-free paper)Subject(s): Baking | Food presentationDDC classification: 641.81/5 LOC classification: TX763 | .G57 2013Other classification: CKB004000 Summary: "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"--
| Item type | Home library | Call number | Copy number | Status | Notes | Date due | Barcode |
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Books
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MMSU Laoag Campus Library | TX763 G57 2013 CTE (Browse shelf(Opens below)) | 13-0334 | Available | Circulation | 30813-CTE |
Includes bibliographical references and index.
"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"--
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