| Record ID | marc_loc_2016/BooksAll.2016.part22.utf8:158433015:702 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part22.utf8:158433015:702?format=raw |
LEADER: 00702cam a2200241 a 4500
001 93012377
003 DLC
005 19931208110434.9
008 930205s1994 nyua b 001 0 eng
010 $a 93012377
020 $a0471595098 (cloth-college)
020 $a047159508X (cloth-trade)
040 $aDLC$cDLC$dDLC
050 00 $aTX763$b.G47 1994
082 00 $a641.7/1$220
100 10 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen.
250 $a2nd ed.
260 $aNew York :$bWiley,$cc1994.
300 $axix, 377 p. :$bill. (some col.) ;$c29 cm.
504 $aIncludes bibliographical references (p. 363) and index.
650 0 $aBaking.
650 0 $aFood presentation.