| 000 | 01630nam a2200325Ia 4500 | ||
|---|---|---|---|
| 999 |
_c246346 _d246346 |
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| 001 | 329480 | ||
| 005 | 20180907104027.0 | ||
| 008 | 022415t2013 njua 001 0 eng d | ||
| 020 | _a9781118083741 (hardback : acid-free paper) | ||
| 040 |
_aDLC _cDLC _dDLC _bspa _erda |
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| 042 | _apcc | ||
| 084 |
_aCKB004000 _2bisacsh |
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| 100 | 1 |
_aGisslen, Wayne _9102924 |
|
| 245 | 1 | 0 |
_aProfessional baking / _cWayne Gisslen ; photography by J. Gerard Smith; |
| 250 | _a6th ed. | ||
| 260 |
_aHoboken, NJ: _bJohn Wiley & Sons; _cc2013. |
||
| 264 |
_aHoboken, NJ: _bJohn Wiley & Sons; _c2013. |
||
| 300 |
_axxvii, 767 p. _bcol. ill. _c29 cm. |
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| 336 | _btxt | ||
| 337 |
_2rdamedia _bn |
||
| 338 |
_2rdacarrier _bnc |
||
| 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"-- | ||
| 050 | 1 | 0 |
_aTX763 _b.G47 2013 |
| 082 | 0 | 0 |
_a641.81/5 _223 |
| 650 | 0 | 0 |
_aBaking _957068 _2Local |
| 650 | 7 |
_aCOOKING / Methods / Baking. _2bisacsh _9213191 _2Local |
|
| 650 | 0 | 0 |
_aFood presentation. _997685 _2Local |
| 942 |
_2lcc _c6 _hTX 763 .G47 2013 _kTX 763 _m .G47 2013 |
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