"Accompanying CD-ROM has the main recipes from the book with options for modifying them and software for calculating nutritional values for recipes, summarizing invoices, tracking ingredient costs, and creating purchase orders."
"Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets."
""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 to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"--"
"Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional."@en

"Panadería y repostería para profesionales"@es
"Panadería y repostería para profesionales"
"Professional baking"
"Professional baking"@en
"Professional baking : study guide to accompany"@en
"Professional baking : featuring recipes from Le Cordon Bleu L'Art Culinaire, Paris--1895"@en
"Professional baking, textbook and study guide"@en
"Professional Baking"@en
"Zhuan ye si dian hong bei ru men"