Wayne Gisslen
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 Professional
Baking 6th Edition by Wayne Gisslen 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.
This Professional
Baking 6th Edition, Wayne Gisslen book is so good, I find myself reading way
beyond the assigned reading for classes. So much information, excellent
step-by-step instructions with pictures, and it explains the science that makes
baking work. Definitely a book I'll keep for the rest of my career.
Book is great,
only major changes are that this version does not include method cards and the
recipes that call for fresh yeast in the 5th edition have been replaced with
instant in this one.
Or
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Professional Baking 6th Edition, Wayne
Gisslen PDF Download
Wayne Gisslen | Hardcover: 800 pages |
Publisher: Wiley | Language: English
