Professional Baking - Study Guide

by Wayne Gisslen

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.

Genres: Cooking

144 pages, Paperback

First published November 29, 1993