Professional baking / Wayne Gisslen ; photography by J. Gerard Smith.

By:

Gisslen, Wayne, 1946-

Material type: Text

TextPublication details: Hoboken, NJ : John Wiley & Sons, c2013.Edition: 6th edDescription: xxvii, 767 p. : col. ill. ; 29 cmISBN:

9781118083741 (hardback : acidfree paper)

Subject(s):

DDC classification:

641.81/5 23

LOC classification:

TX763 .G47 2013

Other classification:

CKB004000

Summary: "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"-- Provided by publisher.

List(s) this item appears in: BS Food Technology

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	University Library Regular Circulation	Circulating	TX763 .G47 2013 (Browse shelf(Opens below))	Available		3UPML00030875
Book	University Library Regular Circulation	Circulating	TX763 .G47 2013 (Browse shelf(Opens below))	Available		3UPML00030876

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Includes indexes.

"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"-- Provided by publisher.

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