Professional Baking Method Cards

By Wayne Gisslen

Gisslen's 6th edition of Professional Baking RC Method Cards continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The method cards continue 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 6e RC Method Cards also provide both the understanding and performance abilities needed to progress and develop in a successful baking career.

• Format: Loose Leaf
• Language: English
• ISBN: 1118233670
• ISBN13: 9781118233672
• Release Date: January 2012
• Publisher: Wiley
• Length: 12 Pages
• Weight: 0.34 lbs.
• Dimensions: 10.8" x 0.1" x 8.6"