Professional Baking
Seiten
2001
|
3rd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-41775-0 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-41775-0 (ISBN)
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With 700 recipes and more information than ever before, the new edition of Wayne Gisslen's "Professional Baking" offers complete, step-by-step instruction in the art of making pastries, cakes, desserts, and artisan breads. The third edition is packed with new features,recipe ideas, and learning.
Wayne Gisslen's "Professional Baking" has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this resource offers complete, step-by-step instruction in the art of making pastries, cakes, desserts, and artisan breads. The third edition is packed with new features,recipe ideas, and learning.
Wayne Gisslen's "Professional Baking" has been used by tens of thousands of bakers and pastry chefs to master the basics of their craft. With 700 recipes and more information than ever before, the new edition of this resource offers complete, step-by-step instruction in the art of making pastries, cakes, desserts, and artisan breads. The third edition is packed with new features,recipe ideas, and learning.
| Erscheint lt. Verlag | 14.3.2001 |
|---|---|
| Zusatzinfo | Ill. |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 150 x 230 mm |
| Gewicht | 2636 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-41775-0 / 0471417750 |
| ISBN-13 | 978-0-471-41775-0 / 9780471417750 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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