000			01654cam a2200349 a 4500
001			16963648
003			UPMIN
005			20221117122752.0
008			110915s2013 njua 001 0 eng
010			_a 2011038809
020			_a9781118083741 (hardback : acidfree paper)
040			_aDLC _cDLC _dDLC
042			_apcc
050	0	0	_aTX763 _b.G47 2013
082	0	0	_a641.81/5 _223
084			_aCKB004000 _2bisacsh
090			_aTX763 _b.G47 2013
100	1		_aGisslen, Wayne, _d1946-
245	1	0	_aProfessional baking / _cWayne Gisslen ; photography by J. Gerard Smith.
250			_a6th ed.
260			_aHoboken, NJ : _bJohn Wiley & Sons, _cc2013.
300			_axxvii, 767 p. : _bcol. ill. ; _c29 cm.
504			_aIncludes indexes.
520			_a"Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"-- _cProvided by publisher.
650		0	_aBaking.
650		0	_aFood presentation.
650		7	_aCOOKING / Methods / Baking. _2bisacsh
905			_aFO
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBKS _n0
999			_c13258 _d13258