Professional baking

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Average Rating
Publisher:
John Wiley,
Pub. Date:
c2001.
Edition:
3rd ed.
Language:
English
Description
The classic professional baking reference-- now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore-- including 150 from Le Cordon Bleu-- Professional Baking offers an excellent foundation for mastering the art and craft of baking. Wayne Gisslen (Long Lake, MN) is the author of the bestselling series of culinary books that includes Advanced Professional Cooking (0-471-83683-4), Professional Cooking (0-471-43625-9), Professional Baking (0-471-59508-X), and The Chef's Art (0-471-83684-2).
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ISBN:
9780471346470
9780471346463
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Grouping Information

Grouped Work ID 35cabe93-a2a6-a644-c7a9-8f95ad970078
Grouping Title professional baking
Grouping Author gisslen wayne
Grouping Category book
Last Grouping Update 2019-02-11 00:36:19AM
Last Indexed 2019-05-20 01:22:20AM

Solr Details

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author Gisslen, Wayne, 1946-
author_display Gisslen, Wayne
available_at_silvertonpublic Silverton Public Library
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literary_form_full Non Fiction
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owning_library_silvertonpublic Silverton Public Library
owning_location_silvertonpublic Silverton Public Library
primary_isbn 9780471346470
publishDate 2001
record_details ils:13920|Book|Books|3rd ed.|English|John Wiley,|c2001.|xxiv, 646 p. : col. ill. ; 29 cm.
recordtype grouped_work
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ils:13920 30857 On Shelf On Shelf false true true false false true
subject_facet Baking, Cookbooks, Food presentation
title_display Professional baking
title_full Professional baking / by Wayne Gisslen
title_short Professional baking
topic_facet Baking, Food presentation