About Professional Baking

Professional Baking, 7th Edition  eBooks & eLearning

Posted by arundhati at Feb. 21, 2017
Professional Baking, 7th Edition

Wayne Gisslen, "Professional Baking, 7th Edition"
2017 | ISBN-10: 1119148448 | 792 pages | PDF | 36 MB

Professional Baking, College Version, 4th Edition (repost)  eBooks & eLearning

Posted by arundhati at Feb. 16, 2015
Professional Baking, College Version, 4th Edition (repost)

Wayne Gisslen, "Professional Baking, College Version, 4th Edition"
2005 | ISBN-10: 0471464279 | 736 pages | PDF | 29 MB

Professional Baking Study Guide (Repost)  eBooks & eLearning

Posted by nebulae at Jan. 6, 2015
Professional Baking Study Guide (Repost)

Wayne Gisslen, Mary Ellen Griffin, "Professional Baking Study Guide"
English | 2008-03-03 | ISBN: 0471783501 | 224 pages | PDF | 0.3 MB

Professional Baking 6th edition (Repost)  eBooks & eLearning

Posted by stephan89 at Sept. 7, 2014
Professional Baking 6th edition (Repost)

Wayne Gisslen, Professional Baking 6th edition
John Wiley & Sons | English | ISBN: 1118083741 | 2012 | PDF | 800 pages | 34,9 Mb

Professional Baking  eBooks & eLearning

Posted by avava at Aug. 24, 2012
Professional Baking

Wayne Gisslen, "Professional Baking"
Publisher: Wiley; 6 edition | ISBN: 1118083741 | 2012 | PDF | 800 pages | 62.6 MB

Professional Baking (repost)  eBooks & eLearning

Posted by Book-er at June 11, 2012
Professional Baking (repost)

Professional Baking
English | 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.

Professional Baking (Repost)  eBooks & eLearning

Posted by DZ123 at June 29, 2011
Professional Baking (Repost)

Professional Baking
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.

Professional Baking, 4th Edition  eBooks & eLearning

Posted by ksveta6 at April 22, 2010
Professional Baking, 4th Edition

Professional Baking, 4th Edition - by Wayne Gisslen
Wiley | 2004 | ISBN: 0471464279 | English | 736 pages | PDF | 27 Mb

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

Study Guide to Accompany Professional Baking  eBooks & eLearning

Posted by tot167 at Nov. 19, 2008
Study Guide to Accompany Professional Baking

Wayne Gisslen, Mary Ellen Griffin " Topics in Modelling of Clustered Data"
Wiley | 2008-03-03 | ISBN: 0471783501 | 224 pages | PDF | 1,2 MB

Patisserie: A Step-by-step Guide to Baking French Pastries at Home  eBooks & eLearning

Posted by AlenMiler at April 22, 2015
Patisserie: A Step-by-step Guide to Baking French Pastries at Home

Patisserie: A Step-by-step Guide to Baking French Pastries at Home by Murielle Valette
English | Oct 17, 2013 | ISBN: 1908974133 | 272 Pages | AZW3/EPUB/PDF (conv) | 33.3 MB

This book is a tribute to French Patisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at home. It's written for all people who love to bake and want to do it like the professionals do.