| Record ID | marc_loc_updates/v40.i10.records.utf8:7237093:1417 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i10.records.utf8:7237093:1417?format=raw |
LEADER: 01417cam a2200277 a 4500
001 2011038809
003 DLC
005 20120229141714.0
008 110915s2013 njua 001 0 eng
010 $a 2011038809
020 $a9781118083741 (hardback : acid-free paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 10 $aTX763$b.G47 2013
082 00 $a641.81/5$223
084 $aCKB004000$2bisacsh
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen ; photography by J. Gerard Smith.
250 $a6th ed.
260 $aHoboken, NJ :$bJohn Wiley & Sons,$cc2013.
300 $axxvii, 767 p. :$bcol. ill. ;$c29 cm. +$e1 CD-ROM (4 3/4 in.)
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.
504 $aIncludes indexes.
650 0 $aBaking.
650 0 $aFood presentation.
650 7 $aCOOKING / Methods / Baking.$2bisacsh