| 000 | 02313cam a22003614a 4500 | ||
|---|---|---|---|
| 001 | 131068318 | ||
| 003 | OCoLC | ||
| 005 | 20250725160019.0 | ||
| 008 | 070515s2009 njua b 001 0 eng | ||
| 010 | _a2007020433 | ||
| 020 | _a9780471783497 (Cloth) | ||
| 020 | _a0471783498 (Cloth) | ||
| 020 | _a9780471783480 | ||
| 020 | _a047178348X (hbk.) | ||
| 040 |
_aDLC _beng _cDLC _dYDX _dBAKER _dBTCTA _dYDXCP _dVP@ _dZQP _dOCLCG _dJID _dREDDC _dCDX _dOCLCQ _dBDX _dLAP _dOCLCO _dOCLCF |
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| 050 | 1 | 0 |
_aTX763 _b.G47 2009 |
| 082 | 0 | 0 |
_a641.8/15 _222 |
| 100 | 1 |
_aGisslen, Wayne, _d1946- |
|
| 245 | 1 | 0 |
_aProfessional baking / _cWayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andr©♭ J. Cointreau. |
| 250 | _aFifth edition. | ||
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley, _c[2009] |
|
| 264 | 4 | _c℗♭2009 | |
| 300 |
_axxx, 770 pages : _billustrations (chiefly color) ; _c29 cm |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references (p. 757) and indexes. | ||
| 505 | 0 | _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. Appendices: Large-quantity measurement --Metric conversion factors --Decimal equivalents of common fractions --Approximate volume equivalents of dry foods --Temperature calculations for yeast doughs --Eggs and safety. | |
| 520 | _aProvides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets. | ||
| 650 | 0 | _aBaking. | |
| 650 | 0 | _aFood presentation. | |
| 942 |
_2lcc _cBOOKS _n0 |
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| 999 |
_c1892 _d1892 |
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