Professional Baking (Repost)
Professional Baking
Publisher: John Wiley and Sons | ISBN: 0471464260 | edition 2004 | PDF | 736 pages | 26,2 mb
Publisher: John Wiley and Sons | ISBN: 0471464260 | edition 2004 | PDF | 736 pages | 26,2 mb
One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads.