01372cam a2200265 a 450000100090000000300080000900500170001700800410003401000170007502000460009204000270013804200080016508200210017308400230019410000270021724500750024425000120031926000460033130000410037750400220041852005900044065000120103065000230104265000410106516963648BD-DhUL20161212181353.0110915s2013    njua          001 0 eng    a  2011038809  a9781118083741 (hardback : acidfree paper)  aDLCcDLCdDLCdBD-DhUL  apcc00a641.815223bGIP  aCKB0040002bisacsh1 aGisslen, Wayne,d1946-10aProfessional baking /cWayne Gisslen ; photography by J. Gerard Smith.  a6th ed.  aHoboken, NJ :bJohn Wiley & Sons,cc2013.  axxvii, 767 p. :bcol. ill. ;c29 cm.  aIncludes indexes.  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. 0aBaking. 0aFood presentation. 7aCOOKING / Methods / Baking.2bisacsh