000			01077nam a22002297a 4500
003			In-KoJDB
999			_c14879 _d14879
005			20210306202741.0
008			181105b xxu||||| |||| 00| 0 eng d
020			_a9781118314104 _c4641.00
040			_aJDBI
041			_aeng
082			_a641.71 _bGIS
100			_aGisslen, Wayne
245			_aThe professional bakeshop _btools, techniques, and formulas for the professional baker _cby Wayne Gisslen and photography by J. Gerard Smit
260			_aHoboken, N.J. _bWiley _c©2013
300			_a576 p.
500			_aContents: Introduction 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.
650			_aFOOD SCIENCE
650			_aBAKING
650			_aFOOD PRESENTATION
942			_cBK