000			03578cam a22004094i 4500
005			20221109164514.0
008			080901s2009 njua b 001 0 eng d
010			_a 2007020433
011			_aBIB MATCHES WORLDCAT
020			_a0471783498 _qCloth
020			_a9780471783497 _qCloth
035			_a(ATU)b11384669
035			_a(OCoLC)131068318
040			_aDLC _beng _erda _cDLC _dYDX _dBAKER _dBTCTA _dYDXCP _dVP@ _dZQP _dOCLCG _dJID _dATU
050	1	0	_aTX763 _b.G47 2009
082	0	0	_a641.815 _222
100	1		_aGisslen, Wayne, _d1946- _eauthor. _9232031
245	1	0	_aProfessional baking / _cWayne Gisslen ; photography by J. Gerard Smith ; with a foreword by André J. Cointreau.
250			_aFifth edition.
264		1	_aHoboken, N.J. : _bJohn Wiley, _c[2009]
264		4	_c©2009
300			_axxx, 770 pages : _billustrations (chiefly colour) ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 757) and index.
505	2		_aThe baking profession -- Basic professional skills: bakeshop math and sanitation -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeast doughs -- Understanding artisan breads -- Lean yeast doughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes, and waffles -- Basic syrups, creams, and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Specialty cakes, gateaux, and torten -- Cookies -- Custards, puddings, mousses, and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, nougatine, and pastillage -- Sugar techniques -- Baking for special diets -- Large-quantity measurements -- Metric conversion factors -- Decimal equivalents of common fractions -- Approximate volume equivalents of dry foods -- Temperature calculations for yeast doughs -- Eggs and safety -- Glossary.
520			_a"The timeless professional baking reference--revised and updated ; ; This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking. ; ; "Classic."--Food & Wine ; ; Wayne Gisslen (Long Lake, MN) is the IACP Cookbook Award-winning author of the bestselling series of culinary books that includes Professional Cooking (978-0471-66376-8), Professional Baking (978-0471-46426-6), and Essentials of Professional Cooking (978-0471-20202-8). A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aBaking. _9314388
650		0	_aFood presentation _9318040
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0829/2007020433-b.html
907			_a.b11384669 _b10-06-19 _c27-10-15
998			_a(3)b _a(3)c _b06-04-16 _cm _da _feng _gnju _h0
945			_a641.815 GIS _g1 _iA551227B _j0 _lcmain _o- _p$61.07 _q- _r- _s- _t0 _u33 _v25 _w0 _x6 _y.i12791684 _z29-10-15
942			_cB
999			_c1188573 _d1188573