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BAK ING
Fourth Edition
WAYNE GISSLEN
Le Cordon Bleu
L’Art Culinaire
Paris—1895
with a foreword by
André J. Cointreau
President, Le Cordon Bleu
JOHN WILEY & SONS, INC.
PROFESSIONAL
PROFESSIONAL BAKING
Photography
by
J. Gerard Smith
BAK ING
Fourth Edition
WAYNE GISSLEN
Le Cordon Bleu
L’Art Culinaire
Paris—1895
with a foreword by
André J. Cointreau
President, Le Cordon Bleu
JOHN WILEY & SONS, INC.
PROFESSIONAL
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