| 000 | 01649cam a2200349 i 4500 | ||
|---|---|---|---|
| 001 | 16963648 | ||
| 003 | OSt | ||
| 005 | 20240902113820.0 | ||
| 008 | 110915t20052013njua 001 0 eng d | ||
| 010 | _a 2011038809 | ||
| 020 |
_a9781118083741 _cRM517.21 _qhardback |
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| 040 |
_aDLC _cKKKUA _dKKKUA _beng _erda |
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| 050 | 0 | 0 |
_aTX763 _b.G47 2013 |
| 082 | 0 | 0 |
_a641.81/5 _223 |
| 100 | 1 |
_aGisslen, Wayne, _d1946- _eauthor. |
|
| 245 | 1 | 0 |
_aPROFESSIONAL BAKING / _cWAYNE GISSLEN ; Photography by J. GERARD SMITH. |
| 250 | _aSIXTH EDITION | ||
| 264 |
_aHoboken, New Jersey : _bJohn Wiley & Sons, _c2005 |
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| 264 | _c©2013 | ||
| 300 |
_axxvii, 767 pages: _bcolour illustrations; _c29 cm _e1 web registration card |
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| 336 |
_atext _brdacontent |
||
| 337 |
_aunmediated _brdamedia |
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| 338 |
_avolume _brdacarrier |
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| 504 | _aIncludes indexes. | ||
| 520 |
_a"Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"-- _cProvided by publisher. |
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| 650 | 0 | _aBaking. | |
| 650 | 0 | _aFood presentation. | |
| 650 | 7 |
_aCOOKING / Methods / Baking. _2bisacsh |
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| 658 | _cSKU | ||
| 700 |
_aSmith, J. Gerard, _ephotographer |
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| 942 |
_2lcc _n0 _cBK |
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| 999 |
_c4471 _d4471 |
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