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The Book Professional Baking
The Author Wayne Gisslen
The Publisher John Wiley & Sons
Release Date2008-03-03
Genre Cooking
Pages 770
ISBN 9780471783497
Language English, Spanish, And French

READING: Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.


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 Study Guide to Accompany Professional Baking
The Author Wayne Gisslen
The Publisher John Wiley & Sons
Release Date2008-05-23
Genre Cooking
Pages 224
ISBN 9780470371138
Language English, Spanish, And French

READING: This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package.


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.


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 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 Instructor s Manual with Study Guide Solutions to Accompany Professional Baking
The Author Wayne Gisslen
The Publisher Wiley
Release Date2001-02
Genre Baking
Pages 240
ISBN 0471357340
Language English, Spanish, And French
The Book Professional Baking 5th Edition College Version and CD ROM with Garde Manger and Prof Baking Method Cards 4 Set
The Author Wayne Gisslen
The Publisher John Wiley & Sons
Release Date2010-07-07
Genre Cooking
Pages
ISBN 0470932147
Language English, Spanish, And French
The Book Professional Baking Trade Version
The Author Wayne Gisslen
The Publisher Wiley
Release Date1994-12-12
Genre Cooking
Pages 864
ISBN 0471593001
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 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 Gail Sokol
The Publisher Delmar Pub
Release Date2006
Genre Business & Economics
Pages 601
ISBN 1401849229
Language English, Spanish, And French

READING: About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student.


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 Study Guide
The Author Wayne Gisslen
The Publisher Wiley
Release Date1994-12-06
Genre Cooking
Pages 240
ISBN 0471089311
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 6e with WileyPLUS Plating for Gold 1e and Baking and Pastry 3e Set
The Author Wayne Gisslen
The Publisher Wiley
Release Date2016-05-11
Genre Cooking
Pages
ISBN 1119319447
Language English, Spanish, And French
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 Seventh Edition Binder Ready Version with WileyPlus Card Set
The Author Wayne Gisslen
The Publisher
Release Date2015
Genre
Pages
ISBN 1119264618
Language English, Spanish, And French
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 Professional Baking Third Edition College and NRAEF Workbook Package
The Author Wayne Gisslen
The Publisher Wiley
Release Date2000-10-24
Genre Cooking
Pages 672
ISBN 0471442399
Language English, Spanish, And French
The Book Professional Baking 4th Edition Culinary Math 2nd Edition SET
The Author Wayne Gisslen
The Publisher
Release Date2006-11
Genre
Pages 976
ISBN 0470139951
Language English, Spanish, And French