Wayne Gisslen. PASTRY. BASICS. PASTRIES, CAKES, AND breads are the fundamental products of the bakeshop. This chapter presents the most important types of pastry doughs, with the exception of pie doughs, which are covered in Chapter 13 ...
With Professional Baking, you'll get a foundation in baking practices - from the selection of ingredients to proper mixing. The book covers the topics of baking techniques, attentive assembly, inspired decoration, and presentation.
Professional Baking 6E with Prof Baking Methods Ca Rds Study Guide Garde Manger Study Gde WileyPLUS a Nd WP V5 Card 6E Set
The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.
Professional Baking 7e with Professional Baking Method Card Package Set
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.
Professional Baking, Sixth Edition with Cec 5. 0 Professional Baking 6E Mc Rc Set
The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.
Professional Baking 6th Edition Volume 1 for County College of Morris with Professional Baking 6e RC and WileyPLUS Card Set
The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.
Professional Baking, Sixth Edition with RC Method Cards Pastry Chef's Companion and Prof Baking WieyPLUS Card Set
Wayne Gisslen. PASTRY. BASICS. PASTRIES, CAKES, AND breads are the fundamental products of the bakeshop. This chapter presents the most important types of pastry doughs, with the exception of pie doughs, which are covered in Chapter 13 ...
Set: Professional Baking, Sixth Edition with Study Guide and How Baking Works Third Edition
Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work.
Professional Baking, College Version and Study Guide
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking.
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.
The Study Guide to accompany Professional Baking, Sixth Edition contains review materials, practice problems, and exercises to enhance mastery of the material in Professional Baking, Sixth Edition.
Professional Baking, Sixth Edition with Study Guide and CIA Garde Manger Set
