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The Book Professional Baking
The Author Wayne Gisslen
The Publisher John Wiley & Sons
Release Date2012-01-17
Genre Cooking
Pages 767
ISBN 9781118083741
Language English, Spanish, And French

READING: 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.


The Book Professional Baking Trade Version
The Author Wayne Gisslen
The Publisher Wiley
Release Date1993-12-06
Genre Cooking
Pages 400
ISBN 047159508X
Language English, Spanish, And French

READING: 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.


The Book Professional Baking Student Workbook
The Author Wayne Gisslen
The Publisher Wiley
Release Date2004-05-03
Genre Cooking
Pages 160
ISBN 0471477818
Language English, Spanish, And French

READING: 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 150 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.


The Book Professional Baking 7th Edition
The Author Wayne Gisslen
The Publisher Wiley Global Education
Release Date2016-04-06
Genre Cooking
Pages 792
ISBN 9781119195375
Language English, Spanish, And French

READING: Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.


The Book Professional Baking 6th Edition
The Author Wayne Gisslen
The Publisher Wiley Global Education
Release Date2012-01-05
Genre Cooking
Pages 800
ISBN 9781118214527
Language English, Spanish, And French

READING: Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students 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.


The Book Professional Baking Trade
The Author Wayne Gisslen
The Publisher Wiley
Release Date2000-10-24
Genre Cooking
Pages 672
ISBN 0471346470
Language English, Spanish, And French

READING: For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.


The Book Professional Baking Study Guide
The Author Wayne Gisslen
The Publisher Wiley
Release Date2004-03-18
Genre Cooking
Pages 168
ISBN 047147777X
Language English, Spanish, And French

READING: The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.


The Book Study Guide to Accompany Professional Baking
The Author Wayne Gisslen
The Publisher John Wiley & Sons Incorporated
Release Date2008-12-01
Genre Cooking
Pages
ISBN 0470486376
Language English, Spanish, And French
The Book Professional Baking 7e with Student Solution Guide Set
The Author Wayne Gisslen
The Publisher Wiley
Release Date2016-10-24
Genre Cooking
Pages
ISBN 1119319641
Language English, Spanish, And French
The Book About Professional Baking
The Author Gail Sokol
The Publisher Delmar Pub
Release Date2006-02
Genre Cooking
Pages 191
ISBN 1418019720
Language English, Spanish, And French

READING: The student workbook is design to help the user retain key chapter content. Included within this resource are chapter objective questions, key term definition queries, multiple choice, fill in the blank and true or false problems.


The Book Professional Baking College Version
The Author Wayne Gisslen
The Publisher Wiley
Release Date1993-12-06
Genre Cooking
Pages 400
ISBN 0471595098
Language English, Spanish, And French

READING: 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.


The Book Professional Baking College Version and Study Guide
The Author Wayne Gisslen
The Publisher Wiley
Release Date1993-12-06
Genre Cooking
Pages 544
ISBN 0471039993
Language English, Spanish, And French

READING: 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.


The Book Professional Baking 6E with Wp
The Author Wayne Gisslen
The Publisher
Release Date2012-07-24
Genre
Pages
ISBN 1118288653
Language English, Spanish, And French

READING: This package includes a copy of ISBN 9781118254363 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students 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. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.


The Book Professional Baking with Method Cards
The Author Wayne Gisslen
The Publisher Wiley
Release Date2008-03-03
Genre Cooking
Pages 770
ISBN 0470316527
Language English, Spanish, And French

READING: Professional Baking by Wayne Gisslen is worth the money becausethis helped me to form the foundation of my knowledge on thesubject. " Amazon.com review Professional Baking is the most widely used textbook for theintroductory baking course. Its comprehensiveness is unmatched inthe market and its clear and technically accurate content providereaders with the base of knowledge that they need to further theirskills. This new edition continues to provide comprehensive coverage of thebasics (bread making and cake mixing) and provides enhancedcoverage of higher level techniques (pastry, chocolate, sugarwork), which are becoming increasingly common in the introductorycourse.


The Book About Professional Baking
The Author Delmar Cengage Learning
The Publisher Delmar Pub
Release Date2008-03-17
Genre Business & Economics
Pages
ISBN 143542526X
Language English, Spanish, And French

READING: The About Professional Baking Student DVD is the must-have educational tool for todaya s culinary student. Presented by Chef Gail Sokol, the DVD is a hands-on guide to all essential professional baking techniques and practices. This resource provides students with straight-forward, easy-to-follow lessons to help develop and refine their baking skills. Designed for learning in a fun and efficient format.


The Book About Professional Baking
The Author Gail Sokol
The Publisher Delmar Pub
Release Date2005-12
Genre Business & Economics
Pages
ISBN 141801348X
Language English, Spanish, And French

READING: Delmar, a part of Cengage Learning is pleased to release a 4-hour DVD series that is the perfect resource to accompany About Professional Baking. These DVD’s can be used in combination with the core text, as a standalone product, or as a supplement to existing classroom materials. Organized by textbook chapter and presented by Chef Sokol herself, you’ll find invaluable mini-segments of all essential techniques and practices presented in About Professional Baking. For each segment, Chef Sokol summarizes the skill/demonstration, and clearly states the objectives. She then performs the skill/demonstration; and concludes the lesson by at the end of the segment.


The Book Professional Baking Seventh Edition with Method Card and Epub Reg Card Set
The Author Wayne Gisslen
The Publisher
Release Date2017-07-10
Genre
Pages
ISBN 1119463467
Language English, Spanish, And French
The Book Instructor s Manual with Study Guide Solutions to Accompany Professional Baking
The Author Wayne Gisslen
The Publisher Wiley
Release Date2001-02
Genre Baking
Pages 208
ISBN 0471357340
Language English, Spanish, And French
The Book Professional Baking 6e with WileyPLUS and Baking and Pastry Set
The Author Wayne Gisslen
The Publisher Wiley
Release Date2016-05-11
Genre Cooking
Pages
ISBN 1119319412
Language English, Spanish, And French
The Book Professional Baking 7th Edition Method Cards WileyPLUS Learning Space Registration Card
The Author Wayne Gisslen
The Publisher Wiley
Release Date2017-03-21
Genre Cooking
Pages 804
ISBN 111937281X
Language English, Spanish, And French

READING: This package includes a copy of ISBN 9781119148449, six glossy method cards that provide photos & instructions on pastry basics and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Gisslen's Professional Baking 7th Edition continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title 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. Also included with Professional Baking are six glossy method cards.