Professional baking / (Record no. 39920)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01757nam a2200193 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220321131248.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160927s19uu xx 00 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2007020433 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780471783480 (College) |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne, 1946- |
| 245 10 - TITLE STATEMENT | |
| Title | Professional baking / |
| Statement of responsibility, etc. | Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 5th ed. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, N. J. : |
| Name of publisher, distributor, etc. | John Wiley, |
| Date of publication, distribution, etc. | c2009. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxx, 770 pages : illustrations (chiefly color) ; 29 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Contents: The 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 ## - SUMMARY, ETC. | |
| Summary, etc. | Provides 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 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food presentation. |
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