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"--

המשפט הראשון: This chapter provides an introduction to bakeshop production.

שנה

2004

שפה

English

הוצאה

John Wiley & Sons

מהדורות

28

עמודים

672

ISBN

9780471442394

מקור הנתונים: Wikidata