Panaderia y Reposteria para profesionales/Professional Baking

"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"--

First sentence: This chapter provides an introduction to bakeshop production.

Year

2004

Language

English

Publisher

John Wiley & Sons

Editions

28

Pages

672

ISBN

9780471442394

Data source: Wikidata