Professional baking.pdf

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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

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PROFESSIONAL BAKING

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Photography

by

J. Gerard Smith

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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

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298339868.011.png

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