000			02079cam a2200409 i 4500
005			20230526151054.0
008			080729s2009 miua b 001 0 eng d
010			_a 2008920842
011			_aBIB MATCHES WORLDCAT
020			_a141801169X
020			_a9781418011697
035			_a(ATU)b1136838x
035			_a(OCoLC)166380430
040			_aBTCTA _beng _erda _cBTCTA _dBAKER _dYDXCP _dUAB _dDLC _dATU
050	0	0	_aTX769 _b.A38 2009
082	0	4	_a641.815 _223
100	1		_aSuas, Michel, _eauthor. _91069332
245	1	0	_aAdvanced bread and pastry : _ba professional approach / _cMichel Suas ; photography by Frank Wing Photography.
246	3	0	_aBread and pastry
264		1	_aDetroit : _bDelmar Cengage Learning, _c[2009]
264		4	_c©2009
300			_axii, 1043 pages : _bcolour illustrations ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 1019) and index.
505	0	0	_tBread and pastry: a historical perspective and current opportunities -- _tFood safety and sanitation in the bakery -- _tThe baking process and dough mixing -- _tFermentation -- _tBaking bread -- _tAdvanced flour technology and dough conditioners -- _tAlternative baking processes -- _tBread formulas -- _tViennoiserie -- _tCookies -- _tQuick breads -- _tPastry dough -- _tPies and tarts -- _tCake mixing and baking -- _tSyrups, creams, custards, egg foams, and icings -- _tMousse -- _tClassic and modern cake assembly -- _tPetits fours and confectionS -- _tFrozen desserts -- _tPlated desserts -- _tAdvanced decoration -- _tChocolate and chocolate work.
588			_aMachine converted from AACR2 source record.
650		0	_aBread. _9314791
650		0	_aPastry _9321984
650		0	_aBaked products. _9314387
650		0	_aBaking. _9314388
907			_a.b1136838x _b06-09-21 _c27-10-15
942			_cB
945			_a641.815 SUA _g1 _iA534174B _j0 _lcmain _o- _p$178.49 _q- _r- _s- _t0 _u2 _v7 _w0 _x2 _y.i13575892 _z25-09-17
998			_ab _ac _b06-04-16 _cm _da _feng _gmiu _h0
999			_c1187186 _d1187186