| 000 | 01427cam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | 16963648 | ||
| 003 | BD-DhUL | ||
| 005 | 20161212181353.0 | ||
| 008 | 110915s2013 njua 001 0 eng | ||
| 010 | _a 2011038809 | ||
| 020 | _a9781118083741 (hardback : acidfree paper) | ||
| 040 |
_aDLC _cDLC _dDLC _dBD-DhUL |
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| 042 | _apcc | ||
| 082 | 0 | 0 |
_a641.815 _223 _bGIP |
| 084 |
_aCKB004000 _2bisacsh |
||
| 100 | 1 |
_aGisslen, Wayne, _d1946- |
|
| 245 | 1 | 0 |
_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. |
||
| 504 | _aIncludes indexes. | ||
| 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. |
||
| 650 | 0 | _aBaking. | |
| 650 | 0 | _aFood presentation. | |
| 650 | 7 |
_aCOOKING / Methods / Baking. _2bisacsh |
|
| 942 |
_2ddc _cBK |
||
| 999 |
_c134813 _d134813 |
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