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Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Lean Yeast Doughs.
Rich Yeast Doughs.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, and Sauces.
Pies.
Pastry Basics.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Cookies.
Custards, Puddings, Mousses, and Souffles.
Frozen Desserts.
Fruit Desserts.
Dessert Presentation.
Chocolate.
Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
Appendices.
Glossary.
Bibliography.
Indexes.
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| $223.28 | Digital |
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Add Professional Baking, College and NRAEF Workbook Package, Now, the baker's bible has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who wan, Professional Baking, College and NRAEF Workbook Package to the inventory that you are selling on WonderClubX
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Add Professional Baking, College and NRAEF Workbook Package, Now, the baker's bible has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who wan, Professional Baking, College and NRAEF Workbook Package to your collection on WonderClub |