- Paperback: 168 pages
- Publisher: Wiley; 4 edition (Mar 4 2004)
- Language: English
- ISBN-10: 047147777X
- ISBN-13: 978-0471477778
- Product Dimensions: 27.2 x 21.1 x 1 cm
- Shipping Weight: 386 g
- Amazon Bestsellers Rank: #1,155,248 in Books (See Top 100 in Books)
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Product Description
Book Description
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
About the Author
Wayne Gisslen 1460 Willow Drive North Long Lake, MN 55356 Tel: 612 404 2241 Fax: 612 404 2655 Mary Ellen Griffin 6 Patricia Street Milltown, NJ 08850 and contributions from Le Cordon Bleu pastry chefs
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