Portmore Community College
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Professional Baking / Wayne Gisslen ; photography by J. Gerard Smith.

By: Publisher: Hoboken, N.J : John Wiley & Sons, c2013Edition: Sixth editionDescription: xxvii, 767 pages : color illustration ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118083741 (hardback : acid-free paper)
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 Collection Shelving location Call number Status Date due Barcode
Reading Room Books and Pamphlets Reading Room Books and Pamphlets Main Campus Reserve Book Collection Reserve Book Collection RBC 641.815 GIS (Browse shelf(Opens below)) Available 081727
Overnight Books and Pamphlets Overnight Books and Pamphlets Main Campus Reserve Book Collection Reserve Book Collection RBC 641.815 GIS (Browse shelf(Opens below)) Available 081726
Reading Room Books and Pamphlets Reading Room Books and Pamphlets Old Harbour Campus Reserve Book Collection Reserve Book Collection RBC 641.815 GIS (Browse shelf(Opens below)) Available 081725

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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