About Professional Baking

About Professional Baking
Author :
Publisher : Cengage Learning
Total Pages : 0
Release :
ISBN-10 : 1418019720
ISBN-13 : 9781418019723
Rating : 4/5 (20 Downloads)

Book Synopsis About Professional Baking by : Gail Sokol

Download or read book About Professional Baking written by Gail Sokol and published by Cengage Learning. This book was released on 2006-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get the extra practice you need to succeed in your baking course with this hands-on Student Workbook. Designed to help you master the problem-solving skills and concepts presented in ABOUT PROFESSIONAL BAKING, 1st Edition, this practical, easy-to-use workbook reinforces key concepts and promotes skill building.


About Professional Baking Related Books

About Professional Baking
Language: en
Pages: 0
Authors: Gail Sokol
Categories: Business & Economics
Type: BOOK - Published: 2006-02 - Publisher: Cengage Learning

DOWNLOAD EBOOK

Get the extra practice you need to succeed in your baking course with this hands-on Student Workbook. Designed to help you master the problem-solving skills and
Professional Baking
Language: en
Pages: 735
Authors: Wayne Gisslen
Categories: Cooking
Type: BOOK - Published: 2004-04-06 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring p
Professional Baking, Student Study Guide
Language: en
Pages: 114
Authors: Wayne Gisslen
Categories: Cooking
Type: BOOK - Published: 2016-08-01 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of tho
How Baking Works
Language: en
Pages: 531
Authors: Paula I. Figoni
Categories: Cooking
Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a
Baking and Pastry
Language: en
Pages: 944
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2009-05-04 - Publisher: Wiley

DOWNLOAD EBOOK

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts