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Professional Baking, Trade / Edition 3

Professional Baking, Trade / Edition 3

5.0 1
by Wayne Gisslen

ISBN-10: 0471346470

ISBN-13: 9780471346470

Pub. Date: 10/20/2000

Publisher: Wiley, John & Sons, Incorporated

Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.

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Professional Baking, Trade 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Wow, I had to buy this book for school. I am studying to be a Pastry Chef, but this book is so much more useful than just as a text book. I use this at home constantly. It is easy to understand and the over 700 recipies are amazing. While I have not tried them all, I have lerned to make some excellent pies, cakes and breads...even some delicious crepes! Well worth the purchase!