College Version - Couverture rigide

Gisslen, Wayne

Couverture rigide

ISBN 10 : 047178348X ISBN 13 : 9780471783480

Editeur : John Wiley & Sons Inc, 2008

Synopsis

Wayne Gisslen's Professional Baking , long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career.

A propos du livre

À propos de l'auteur

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 047178348X
• ISBN 13: 9780471783480
• Reliure: Relié
• Numéro d'édition: 5
• Nombre de pages: 800
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible