Study Guide to Accompany Professional Cooking
By Wayne Gisslen.
Description
For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs. - from Amzon
ISBN(s)
0471089311, 9780471089315
