[share_ebook] Professional Baking, 4th edition

Author: Wayne Gisslen

Date: 2005

ISBN: 0471464260

Pages: 735

Language: English

Publisher: Wiley

Category: Home

Posted on 2010-12-23, by mmortal.


Le Cordon Bleu—L’Art Culinaire is pleased to continue its partnership with author Wayne Gisslen on the fourth edition of Professional Baking. This collaboration underlines the importance of classic patisserie and baking techniques at the service of the global gastronomic world. It has always been the view of Le Cordon Bleu that through mastering and understanding the importance of these techniques, processes, and methods, students gain the skills and confidence necessary to become not only excellent professionals but also creators of their own works of art. Le Cordon Bleu sees the fourth edition of Professional Baking as an important tool in this endeavor.

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