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Professional Baking






Edition:  4
Pub Date: 
Publisher:  John Wiley & Sons Inc
Summary: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 1...50 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Gisslen, Wayne is the author of Professional Baking, published 2004 under ISBN 9780471464273 and 0471464279. Eight Professional Baking textbooks are available for sale on ValoreBooks.com, seven used from the cheapest price of $15.14, or buy new starting at $62.46.
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Professional Baking

ISBN-13: 9780471464273

ISBN: 0471464279

Edition: 4th

Pub Date:
Publisher: John Wiley & Sons Inc
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