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Professional Baking, Trade (3rd edition)

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Professional Baking, Trade - Gisslen, Wayne
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For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.

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Professional Baking, Trade 2000, John Wiley & Sons, New York, NY

ISBN-13: 9780471346470

3rd edition

Hardcover