| Record ID | ia:professionalbaki0000giss_b7y8 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/professionalbaki0000giss_b7y8/professionalbaki0000giss_b7y8_marc.xml |
| Download MARC binary | https://www.archive.org/download/professionalbaki0000giss_b7y8/professionalbaki0000giss_b7y8_meta.mrc |
LEADER: 03334cam 2200577 a 4500
001 ocm43859503
003 OCoLC
005 20210516231926.0
008 000331s2001 nyua b 001 0 eng
010 $a 00038202 $z 00035180
040 $aDLC$beng$cDLC$dYDX$dUKM$dBTCTA$dYDXCP$dOCLCF$dIHX$dZ5A$dPHUST$dOCLCQ$dOCLCO$dPAU$dOCLCQ$dCPO$dOCLCQ
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019 $a43657161$a45437409$a45648429
020 $a0471346462$q(cloth ;$qcollege ;$qalk. paper)
020 $a9780471346463$q(cloth ;$qcollege ;$qalk. paper)
020 $a0471346470$q(cloth ;$qtrade ;$qalk. paper)
020 $a9780471346470$q(cloth ;$qtrade ;$qalk. paper)
020 $a0471357340
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035 $a(OCoLC)43859503$z(OCoLC)43657161$z(OCoLC)45437409$z(OCoLC)45648429
050 00 $aTX763$b.G47 2001
082 00 $a641.8/15$221
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cby Wayne Gisslen.
250 $a3rd ed.
260 $aNew York :$bJohn Wiley,$c©2001.
300 $axxiv, 646 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 629) and indexes.
505 00 $tBasic Principles --$tIngredients --$tUnderstanding Yeast Doughs --$tLean Yeast Doughs --$tRich Yeast Doughs --$tQuick Breads --$tDoughnuts, Fritters, Pancakes, and Waffles --$tBasic Syrups, Creams, and Sauces --$tPies --$tPastry Basics --$tTarts and Special Pastries --$tCake Mixing and Baking --$tAssembling and Decorating Cakes --$tSpecialty Cakes, Gateaux, and Torten --$tCookies --$tCustards, Puddings, Mousses, and Souffles --$tFrozen Desserts --$tFruit Desserts --$tDessert Presentation --$tChocolate --$tDecorative Work: Marzipan, Nougatine, and Pastillage --$tDecorative Work: Sugar Techniques.
520 $a"If you're serious about baking, you'll want to join the tens of thousands of bakers and pastry chefs who have used Wayne Gisslen's Professional Baking to learn the basics of their craft. With more information and more recipes than ever before, the new edition of this outstanding book gives you a complete foundation in the art of making pastries, cakes, desserts, and artisan breads. You'll find detailed information on proper selection of ingredients, mixing and baking techniques, makeup and assembly, decoration and presentation, and more."--Jacket flap.
650 0 $aBaking.
650 0 $aFood presentation.
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aFood presentation.$2fast$0(OCoLC)fst00930990
856 41 $3Table of contents$uhttp://catdir.loc.gov/catdir/toc/onix06/00038202.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/bios/wiley043/00038202.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/wiley035/00038202.html
938 $aBaker and Taylor$bBTCP$n00038202
938 $aYBP Library Services$bYANK$n100237479
029 1 $aAU@$b000021460935
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029 1 $aYDXCP$b1692579
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994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 217 OTHER HOLDINGS