MARC record from Internet Archive

LEADER: 03680cam 2200589 a 4500
001 ocm27682714
003 OCoLC
005 20200713045612.0
008 930205s1994 nyua b 001 0 eng
010 $a 93012377
040 $aDLC$beng$cDLC$dUKM$dAGL$dBTCTA$dYDXCP$dLCS$dOTP$dDEBBG$dZVM$dOCLCF$dFM0$dOCLCQ$dPAU$dOCLCQ$dCSJ$dCN5CF$dOCLCQ$dCPO$dOCLCQ
015 $aGB9470224$2bnb
019 $a31170920$a1069388649
020 $a0471595098$q(cloth-college)
020 $a9780471595090$q(cloth-college)
020 $a047159508X$q(cloth-trade)
020 $a9780471595083$q(cloth-trade)
035 $a(OCoLC)27682714$z(OCoLC)31170920$z(OCoLC)1069388649
050 00 $aTX763$b.G47 1994
070 0 $aTX763.G47$b1994
072 0 $aU600
082 00 $a641.7/1$220
084 $aZE 1200$2rvk
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen.
250 $a2nd ed.
260 $aNew York :$bWiley,$c©1994.
300 $axix, 377 pages :$billustrations (some color) ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 363) and index.
505 0 $aBasic principles -- Ingredients -- Understanding yeast doughs -- Yeast dough formulas and techniques -- Quick breads -- Doughnuts, fritters, pancakes, and waffles -- Basic syrups, creams, icings, and sauces -- Pastries -- Pies -- Cake mixing and baking -- Assembling and decorating cakes -- Cookies -- Custards, puddings, mousses, and frozen desserts -- Fruit desserts and dessert presentation -- Decorative work and display pieces.
520 1 $a"Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra."" "Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens." "This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance."--Jacket.
650 0 $aBaking.
650 0 $aFood presentation.
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aFood presentation.$2fast$0(OCoLC)fst00930990
653 0 $aBaking
655 7 $aCookbooks$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
938 $aBaker and Taylor$bBTCP$n93012377
938 $aYBP Library Services$bYANK$n421169
029 1 $aAU@$b000009906409
029 1 $aDEBBG$bBV010007686
029 1 $aNZ1$b4360785
029 1 $aUNITY$b056490224
029 1 $aYDXCP$b421168
029 1 $aYDXCP$b421169
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 248 OTHER HOLDINGS