SELAMAT DATANG KE PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN
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PROFESSIONAL BAKING / WAYNE GISSLEN ; Photography by J. GERARD SMITH.

By: Contributor(s): Material type: TextTextHoboken, New Jersey : John Wiley & Sons, 2005 ©2013Edition: SIXTH EDITIONDescription: xxvii, 767 pages: colour illustrations; 29 cm 1 web registration cardContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118083741
Subject(s): DDC classification:
  • 641.81/5 23
LOC classification:
  • TX763 .G47 2013
Summary: "Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"-- Provided by publisher.
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Holdings
Item type Current library Call number Vol info Status Date due Barcode Item holds
Books PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf TX763 .G47 2013 (Browse shelf(Opens below)) SIXTH EDITION Available 0000010978
Koleksi Am PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf TX763 .G47 2013 (Browse shelf(Opens below)) SIXTH EDITION Available 0000010977
Koleksi Am PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf TX763 .G47 2013 (Browse shelf(Opens below)) SIXTH EDITION Available 0000010979
Total holds: 0
Browsing PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN shelves, Shelving location: Open Shelf Close shelf browser (Hides shelf browser)
TX763 .G47 2001 Professional baking / TX763 .G47 2013 PROFESSIONAL BAKING / TX763 .G47 2013 PROFESSIONAL BAKING / TX763 .G47 2013 PROFESSIONAL BAKING / TX763 .G47 2019 Professional baking / TX763 .M324 2007 Baking fundamentals / TX763 .M324 2007 Baking fundamentals /

Includes indexes.

"Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"-- Provided by publisher.

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