| 000 | 02733cam a22004214i 4500 | ||
|---|---|---|---|
| 005 | 20221101222722.0 | ||
| 008 | 080229s2009 njua be 000 0 eng d | ||
| 010 | _a 2007038112 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0470009551 _qpbk. |
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| 020 |
_a9780470009550 _qpbk. |
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| 035 | _a(ATU)b11297074 | ||
| 035 | _a(OCoLC)173182689 | ||
| 040 |
_aDLC _beng _erda _cDLC _dBAKER _dYDXCP _dBTCTA _dUKM _dC#P _dATU |
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| 050 | 0 | 0 |
_aTX349 _b.R484 2009 |
| 082 | 0 | 0 |
_a641.815003 _222 |
| 100 | 1 |
_aRinsky, Glenn, _eauthor. _91065641 |
|
| 245 | 1 | 4 |
_aThe pastry chef's companion : _ba comprehensive resource guide for the baking and pastry professional / _cGlenn Rinsky, Laura Halpin Rinsky. |
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2009] |
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| 264 | 4 | _c©2009 | |
| 300 |
_aviii, 375 pages : _billustrations ; _c23 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 371-375). | ||
| 505 | 0 | _aTerminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources. | |
| 520 | _a"The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the industry. There will be separate sections on common ratios and formulas as well as a comprehensive listing of professional essentials such as seasonal fruits, specialty vendors and weights & measurements.;"--Publisher description. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking _vEncyclopedias _9710813 |
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| 650 | 0 |
_aPastry _vEncyclopedias _9733715 |
|
| 650 | 0 |
_aBaking _vEncyclopedias _9733718 |
|
| 700 | 1 |
_aRinsky, Laura Halpin, _eauthor. _9251080 |
|
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html |
| 907 |
_a.b11297074 _b10-03-20 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.815003 RIN _g1 _iA425518B _j0 _lcmain _o- _p$21.58 _q- _r- _s- _t0 _u19 _v15 _w1 _x4 _y.i12672130 _z29-10-15 |
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| 998 |
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| 999 |
_c1181183 _d1181183 |
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