Professional baking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau.
"The timeless professional baking reference--revised and updated ; ; This new edition 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, this edition includes a new chapter on baking for special di...
I tiakina i:
| Kaituhi matua: | |
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| Hōputu: | Pukapuka |
| Reo: | English |
| I whakaputaina: |
Hoboken, N.J. :
John Wiley,
[2009]
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| Putanga: | Fifth edition. |
| Ngā marau: | |
| Urunga tuihono: | Contributor biographical information |
| Whakarāpopototanga: | "The timeless professional baking reference--revised and updated ; ; This new edition 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, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking. ; ; "Classic."--Food & Wine ; ; Wayne Gisslen (Long Lake, MN) is the IACP Cookbook Award-winning author of the bestselling series of culinary books that includes Professional Cooking (978-0471-66376-8), Professional Baking (978-0471-46426-6), and Essentials of Professional Cooking (978-0471-20202-8). A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts."--Publisher description. |
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| Whakaahuatanga ōkiko: | xxx, 770 pages : illustrations (chiefly colour) ; 29 cm |
| Rārangi puna kōrero: | Includes bibliographical references (page 757) and index. |
| ISBN: | 0471783498 9780471783497 |