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Professional Baking, 4th Edition
Author: ksveta6

Professional Baking, 4th Edition - by Wayne Gisslen
Wiley | 2004 | ISBN: 0471464279 | English | 736 pages | PDF | 27 Mb

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional. Details
Professional Baking 6th edition (Repost)
Author: stephan89

Wayne Gisslen, Professional Baking 6th edition
John Wiley & Sons | English | ISBN: 1118083741 | 2012 | PDF | 800 pages | 34,9 Mb
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Professional Baking
Author: avava

Wayne Gisslen, "Professional Baking"
Publisher: Wiley; 6 edition | ISBN: 1118083741 | 2012 | PDF | 800 pages | 62.6 MB
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Professional Baking, 7th Edition
Author: arundhati

Wayne Gisslen, "Professional Baking, 7th Edition"
2017 | ISBN-10: 1119148448 | 792 pages | PDF | 36 MB
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Professional Baking, College Version, 4th Edition (repost)
Author: arundhati

Wayne Gisslen, "Professional Baking, College Version, 4th Edition"
2005 | ISBN-10: 0471464279 | 736 pages | PDF | 29 MB
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Professional Baking (repost)
Author: Book-er

Professional Baking
English | ISBN: 0471464260 | edition 2004 | PDF | 736 pages | 26,2 mb

One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads.
Details
Professional Baking (Repost)
Author: DZ123

Professional Baking
Publisher: John Wiley and Sons | ISBN: 0471464260 | edition 2004 | PDF | 736 pages | 26,2 mb

One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads. Details
Professional Baking Study Guide (Repost)
Author: nebulae

Wayne Gisslen, Mary Ellen Griffin, "Professional Baking Study Guide"
English | 2008-03-03 | ISBN: 0471783501 | 224 pages | PDF | 0.3 MB
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Professional Baking, Seventh Edition
Author: AvaxGenius
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Study Guide to Accompany Professional Baking
Author: tot167

Wayne Gisslen, Mary Ellen Griffin " Topics in Modelling of Clustered Data"
Wiley | 2008-03-03 | ISBN: 0471783501 | 224 pages | PDF | 1,2 MB
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