000 | 02354cam a22003974i 4500 | ||
---|---|---|---|
005 | 20221101190638.0 | ||
008 | 031230s2005 njua b 001 0 eng d | ||
010 | _a 2003070744 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a0135336473 | ||
020 | _a9780135336472 | ||
035 | _a(ATU)b10894652 | ||
035 | _a(DLC) 2003070744 | ||
035 | _a(OCoLC)54029339 | ||
040 |
_aDLC _beng _erda _dATU |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX763 _b.B3233 2005 |
082 | 0 | 0 |
_a641.815 _222 |
100 | 1 |
_aLabensky, Sarah R., _eauthor. _91047577 |
|
245 | 1 | 0 |
_aOn baking : _ba textbook of baking and pastry fundamentals / _cSarah R. Labensky [and others] ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram. |
264 | 1 |
_aUpper Saddle River, N.J. : _bPearson-Prentice Hall, _c[2005] |
|
264 | 4 | _c©2005 | |
300 |
_axx, 704 pages : _bcolour illustrations ; _c29 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 652-654) and index. | ||
505 | 0 | 0 |
_g1. _tProfessionalism -- _g2. _tTools and Equipment for the Bakeshop -- _g3. _tPrinciples of Baking -- _g4. _tBakeshop Ingredients -- _g5. _tMise en Place -- _g6. _tQuick Breads -- _g7. _tYeast Breads -- _g8. _tEnriched Yeast Doughs -- _g9. _tCookies and Brownies -- _g10. _tPies and Tarts -- _g11. _tPastry Doughs -- _g12. _tLaminated Doughs -- _g13. _tSyrups, Icings and Sauces -- _g14. _tCakes and Torts -- _g15. _tCustards and Creams -- _g16. _tIce Cream and Frozen Deserts -- _g17. _tFruits -- _g18. _tHealthful and Special-Needs Baking -- _g19. _tPetits Fours -- _g20. _tRestaurant Desserts -- _g21. _tChocolate and Decorative Work -- _gAppendix I. _tMeasurements and Conversion Charts -- _gAppendix II. _tHigh Altitude Baking -- _gAppendix III. _tFresh Fruit Availability Chart -- _gAppendix IV. _tProfessional Organizations. |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aBaking _9314388 |
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907 |
_a.b10894652 _b22-08-17 _c27-10-15 |
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942 | _cB | ||
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998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnju _h0 |
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999 |
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