Image for Professional baking

Professional baking

by Gisslen Wayne

Synopsis

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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Book Information

Copyright year 2001
ISBN-13 9780471346470
ISBN-10 0471346470
Class Copyright
Publisher John Wiley
Subject COOKING
File Size 0 MB
Number of Pages 646
Shelf No. GK303