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Professional Baking, College Version


Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra." Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they ...

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Professional Baking, College Version
1994, Wiley, New York, NY

ISBN-13: 9780471593010

3rd edition


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