Professional Baking, Trade Version
by: Wayne Gisslen
Number Of Items: 1
Number Of Pages: 400
Publication Date: 1993-11
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.
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