Wayne Gisslen Reihenfolge der Bücher (Chronologisch)

This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.

This book by Wayne Gisslen equips restaurant and foodservice managers with essential cooking knowledge, emphasizing that they don't need to be chefs to manage effectively. It serves as a practical guide for enhancing their managerial skills in the culinary industry.