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indigoBooksFood and DrinkBaking and Desserts


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Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to…

Professional Baking

by Wayne Gisslen

|This title releases September 13, 2016

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Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The title continues to…

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Gisslen's 6th edition of Professional Baking  continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues…

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This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that…

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A new edition of the best-selling 'Fine Chocolates'.

The Ultimate Fine Chocolates

by Jean-pierre Wybauw

|This title releases October 31, 2016

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. A comprehensive and complete work about chocolate; the international best-selling titles Fine Chocolates 1, 2, 3, and 4 are united here in one volume . Written by one of the world's most renowned chocolate confectioners with dozens of original recipes and…

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This is a business history that deals with an important but surprisingly neglected topic. There have been no comprehensive accounts of Rowntree, the confectionery manufacturer, and no assessment of its role in a global industry. For the first time this book…

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Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in…

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$117.00

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"This book brings together a remarkable number of industrial recipes for all types of confectionery. In its second edition, this book takes over where Skuse's Complete Confectioner left off after a hundred years of providing detailed recipes for the chocolate…

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·Includes more than 100 chocolate decoration techniques and instructions ·A perfect source book of ideas Few people know the name Jean-Pierre Wybauw but he is nevertheless world-famous as 'Mr Chocolate,' the lead teacher from Barry-Callebaut, the top world…