Professional Baking, Wayne Gisele
This is the baking textbook at the Culinary Institute of America in Hyde Park New York. It’s not real exciting to look at, but it’s useful, particularly when recipes are expressed in percentages which makes them easier to remember and easier to scale. Copyright 1985, first edition, hardcover, color plates, 336 pages, condition very good (dirt on outside of pages, first few pages are wrinkled as by water)
This is the baking textbook at the Culinary Institute of America in Hyde Park New York. It’s not real exciting to look at, but it’s useful, particularly when recipes are expressed in percentages which makes them easier to remember and easier to scale. Copyright 1985, first edition, hardcover, color plates, 336 pages, condition very good (dirt on outside of pages, first few pages are wrinkled as by water)
This is the baking textbook at the Culinary Institute of America in Hyde Park New York. It’s not real exciting to look at, but it’s useful, particularly when recipes are expressed in percentages which makes them easier to remember and easier to scale. Copyright 1985, first edition, hardcover, color plates, 336 pages, condition very good (dirt on outside of pages, first few pages are wrinkled as by water)