"Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in
This package includes a copy of ISBN 9781118636725 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syll
This package includes a copy of ISBN 9781118254363 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syll
This package includes a copy of ISBN 9781119148449, six glossy method cards that provide photos & instructions on pastry basics and a registration code for the WileyPLUS Learning Space course asso
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and t
NOTE: This product is a set. Professional Baking, 7th Edition and method cards are included. Gisslen's Professional Baking, 7th Edition continues to educate hundreds of thousands of students with clea
A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing on
Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thin
Professional Cooking continues to be the best-selling book for the introductory cooking courses in culinary programs. Gisslen’s provides a clear approach to explaining procedures and techniques, and t
Professional Baking, 7th Edition 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 chef
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to il
A student workbook to accompany the fourth edition of "Professional Baking," the classic baker's companion named IACP cookbook winner for best technical/reference in 2002.