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Professional Baking, 7th Edition + Study Guide + WileyPLUS Learning Space Registration Card
by Wayne Gisslen
rating: 5.0 (2 reviews)

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<p><i><b>This package includes a copy of ISBN 9781119148449 and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. Note that WileyPLUS Learning Space and traditional WileyPLUS codes are not interchangeable; check with your instructor to be sure that WileyPLUS Learning Space is required.</b></i></p> <p><i><b>For customer technical support, please visit http://www.wileyplus.com/support.&nbsp; WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards.</b> </i></p> <i><b>Professional Baking, 7th Edition </b></i>is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.


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rank:
price: $123.95
bound:
publisher: Wiley (WileyPLUS Products); 7 edition (March 1, 2017)
lang: English
asin:
isbn: 1119420083, 978-1119420088,
weight: 5 pounds (
filesize:

















Professional Baking, 7th Edition + Study Guide + WileyPLUS Learning Space Registration Card Wayne Gisslen
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METRIC INGREDIENTS PROCEDURE 4 oz 125 g Butter or chicken fat 1Students Resources Wiley Student Companion Site Professional Cooking, College Version, 7th Edition Study Guide CULINARE-COMPANION TM RECIPE MANAGEMENT SOFTWARE Designed to support chefs throughout their careers, CulinarE-Companion Recipe Management Software accompanies Professional Cooking, by Wayne Gisslen; Professional Baking, by Wayne Gisslen; and Professional Garde Manger, by Lou Sackett, Jaclyn Pestka, and consulting author Wayne GisslenUnderstanding Soups Squeeze out any excess water and finely chopMixing distributes the dissolved proteins throughout the stock, so that they can collect all the impurities more easily
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