Details for: Professional baking / › University of West London Library catalogue

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Professional baking / Wayne Gisslen.

By: Gisslen, Wayne, 1946-Material type: Text

TextPublication details: New York ; Chichester : Wiley, c2001Edition: 3rd editionDescription: xxiv, 646 p. : ill. (chiefly col.), 1 col. port. ; 29 cmISBN: 0471346462 :Subject(s): Baking | Food presentationDDC classification: 641.71

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Item type	Current library	Home library	Shelving location	Class number	Status	Date due	Barcode	Item reservations
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 GIS (Browse shelf(Opens below))	Available		04629736

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Previous	641.815 FIG How baking works : exploring the fundamentals of baking science /	641.815 FIG How baking works : exploring the fundamentals of baking science /	641.815 FOR Flour water salt yeast : the fundamentals of artisan bread and pizza /	641.815 GIS Professional baking /	641.815 HER The new artisan bread in five minutes a day : the discovery that revolutionizes home baking /	641.815 PRU Tartine and Tartine Bread.	641.815 PRU Tartine and Tartine Bread.	Next

Previous ed.: 1994.

Includes indexes.

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