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Professional baking

Author: Wayne Gisslen
Publisher: Hoboken, N.J. : John Wiley, ©2005.
Edition/Format:   Print book : English : 4th edView all editions and formats
Summary:
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.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 0471464279 9780471464273 0471464260 9780471464266
OCLC Number: 53021627
Description: xxxi, 701 pages : color illustrations ; 29 cm
Responsibility: Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith.
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Abstract:

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.

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