Gisslen, Wayne,  1946- <br/><br/>
Professional baking / 
by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau. 
 - 5th edition 
 - xxx, 770 pages :  illustrations (chiefly colour) ;  28 cm. +  1 CD-ROM (4 3/4 in.) + 1 study guide (vi, 212 pages ; 28 cm) 
<br/><br/> Includes indexes.  Featuring recipes from Le Cordon Bleu, L'Art Culinaire Paris 1895.  CD-ROM contains: CulinarE-Companion software.  Accompanied by : Study guide to accompany professional baking / Wayne Gisslen. 5th edition, ©2009. 
<br/><br/><label>ISBN: </label>9780471783480 (college : hardback) 9780471783503 (study guide : paperback) 9780555041987 (CD-ROM) 9780471783497 (trade : hardback) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.<br/>Food presentation.
<br/><br/><label>Dewey Class. No.: </label>641.815  / GIS