000			02040cam a2200421 i 4500
005			20221109164513.0
008			120329s2013 njua b 001 0 eng d
010			_a 2012007157
011			_aBIB MATCHES WORLDCAT
020			_a1118314107 _qcloth
020			_a9781118314104 _qcloth
035			_a(ATU)b13163504
035			_a(OCoLC)782251803
040			_aDLC _beng _erda _cDLC _dBTCTA _dBDX _dOCLCO _dUKMGB _dYDXCP _dYBM _dCLE _dVP@ _dOCLCF _dATU
042			_apcc
050	0	0	_aTX763 _b.G47 2013
082	0	0	_a641.71 _223
100	1		_aGisslen, Wayne, _d1946- _eauthor. _9232031
245	1	4	_aThe professional bakeshop : _btools, techniques, and formulas for the professional baker / _cWayne Gisslen ; photography by J. Gerard Smith.
264		1	_aHoboken, New Jersey : _bWiley, _c[2013]
264		4	_c©2013
300			_a576 pages : _bcolour illustrations ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aAbridged ed. of: Professional baking / by Wayne Gisslen, 5th ed., 2009.
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction to professional baking -- Fundamentals of baking -- Fundamentals of yeast dough and artisan bread -- Yeast dough formulas -- Quick breads and fried items -- Syrups, creams, sauces, and fruit preparations -- Pies and baked fruit desserts -- Pastries and tarts -- Cake basics -- Advanced and specialty cakes -- Cookies -- Custards, puddings, and frozen desserts -- Advanced techniques -- Plating and presentation.
588			_aMachine converted from AACR2 source record.
650		0	_aBaking. _9314388
650		0	_aFood presentation. _9318040
655		7	_aCookbooks _2lcgft _9370227
700	1		_aGisslen, Wayne, _d1946- _tProfessional baking.
907			_a.b13163504 _b11-07-17 _c28-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnju _h4
945			_a641.71 GIS _g1 _iA518036B _j0 _lcmain _o- _p$72.18 _q- _r- _s- _t0 _u6 _v18 _w0 _x4 _y.i13359332 _z29-10-15
942			_cB
999			_c1258499 _d1258499