| Record ID | ia:professionalbaki0000giss_h3e7 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/professionalbaki0000giss_h3e7/professionalbaki0000giss_h3e7_marc.xml |
| Download MARC binary | https://www.archive.org/download/professionalbaki0000giss_h3e7/professionalbaki0000giss_h3e7_meta.mrc |
LEADER: 03719cam 22006134a 4500
001 ocn131068318
003 OCoLC
005 20220207093707.0
008 070515s2009 njua b 001 0 eng
010 $a 2007020433
040 $aDLC$beng$cDLC$dYDX$dBAKER$dBTCTA$dYDXCP$dVP@$dZQP$dOCLCG$dJID$dREDDC$dCDX$dOCLCQ$dBDX$dLAP$dOCLCO$dOCLCF$dOCLCQ$dUKMGB$dI8M$dOCLCQ$dLNC$dOCLCO$dOCL$dIWR$dNJR$dVTU$dQT4$dOCLCQ$dMCO$dCPO$dNTG$dJDP$dNZTOI$dS4S$dTCJ$dOCLCQ
015 $aGBA800335$2bnb
016 7 $a014476049$2Uk
019 $a176897263$a500696813
020 $a9780471783497$q(Cloth)
020 $a0471783498$q(Cloth)
020 $a9780471783480
020 $a047178348X$q(hbk.)
035 $a(OCoLC)131068318$z(OCoLC)176897263$z(OCoLC)500696813
050 10 $aTX763$b.G47 2009
082 00 $a641.8/15$222
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau.
250 $a5th ed.
260 $aHoboken, N.J. :$bJohn Wiley,$c©2009.
300 $axxx, 770 pages :$billustrations (chiefly color) ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 757) and indexes.
505 0 $aThe baking profession --Basic professional skills : bakeshop math and sanitation --Baking and pastry equipment --Ingredients --Basic baking principles --Understanding yeast doughs --Understanding artisan breads --Lean yeast doughs --Rich yeast doughs --Quick breads --Doughnuts, fritters, pancakes, and waffles --Basic syrups, creams, and sauces --Pies --Pastry basics --Tarts and special pastries --Cake mixing and baking --Assembling and decorating cakes --Specialty cakes, gateaux, and torten --Cookies --Custards, puddings, mousses, and souffles --Frozen desserts --Fruit desserts --Dessert presentation --Chocolate --Marzipan, nougatine, and pastillage --Sugar techniques --Baking for special diets. Appendices: Large-quantity measurement --Metric conversion factors --Decimal equivalents of common fractions --Approximate volume equivalents of dry foods --Temperature calculations for yeast doughs --Eggs and safety.
520 $aProvides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.
650 0 $aBaking.
650 0 $aFood presentation.
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aFood presentation.$2fast$0(OCoLC)fst00930990
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
856 41 $3Table of contents$uhttp://catdir.loc.gov/catdir/toc/ecip0718/2007020433.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy0829/2007020433-b.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0829/2007020433-d.html
938 $aBaker & Taylor$bBKTY$c65.00$d48.75$i0471783498$n0007315219$sactive
938 $aBaker & Taylor$bBKTY$c85.20$d85.20$i0470316527$n0007603676$sactive
938 $aBaker & Taylor$bBKTY$c85.20$d85.20$i047178348X$n0007457124$sactive
938 $aBrodart$bBROD$n07540442$c$89.00
938 $aBaker and Taylor$bBTCP$nBK0007457124
938 $aCoutts Information Services$bCOUT$n5959787
938 $aYBP Library Services$bYANK$n2737340
938 $aYBP Library Services$bYANK$n2565199
029 1 $aAU@$b000041638782
029 1 $aCDX$b5959787
029 1 $aNZ1$b11643805
994 $aZ0$bP4A
948 $hHELD BY P4A - 219 OTHER HOLDINGS