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Appears in
Professional Cooking: 10th Edition

By Wayne Gisslen

Published 2025

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Achatz, Grant. Alinea. Berkeley, California: Ten Speed Press, 2008.

Amendola, Joseph. The Baker’s Manual for Quantity Baking and Pastry Making, 5th ed. Hoboken, New Jersey: John Wiley & Sons, 2002.

American Culinary Federation. Culinary Fundamentals. Upper Saddle River, New Jersey: Prentice Hall, 2006.

America’s Test Kitchen. The Complete Vegetarian Cookbook. Boston, Massachusetts: America’s Test Kitchen, 2015.

America’s Test Kitchen. The New Cooking School Cookbook: Advanced Fundamentals. Boston, Massachusetts: America’s Test Kitchen, 2022.