Professional baking / Wayne Gisslen ; with a foreword by André J. Cointreau.
By: Gisslen, Wayne
.
Publisher: Hoboken, N.J. : John Wiley, [2005]Copyright date: ©2005Edition: 4th edition.Description: xxxi, 701 pages : illustrations (some colour) 29 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0471464279; 0471477818 (workbook).Subject(s): Baking | Food presentationDDC classification: 641.815
| Item type | Current location | Shelf location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 6 |
641.815 GIS (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | SCAFS,70006,03,RM | 5000033840 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 6 |
641.815 GIS (Browse shelf) | Workbook | 1 | Available | SCAFS,70003,03,RM|SCAFS,70006,03,RM | 5000159113 |
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| 641.815 FUN 2011 The fundamental techniques of classic bread baking / | 641.815 GIS Professional baking / | 641.815 GIS Professional baking / | 641.815 GIS Professional baking / | 641.815 GIS Professional baking / | 641.815 GIS Professional baking / | 641.815 GIS Professional baking / |
Includes bibliographical references (page 673) and indexes.
Accompanied by Professional Baking. 4th edition : Student workbook (136 pages ; 24 cm.), ©2005.