MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02617cam a22003858i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
22148184 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250124112641.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210720s2022 nju b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2021035197 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781119744993 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
WaSeSS/DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
CSPC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX763 |
| Item number |
.G47 2022 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Edition number |
23 |
| Item number |
G447p |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gisslen, Wayne, |
| Dates associated with a name |
1946- |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Professional baking / |
| Statement of responsibility, etc. |
Wayne Gisslen. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Eight edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
2111 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiv, 729 [A-31 ; G-10 ; I-15] pages : |
| Other physical details |
illustrations ; |
| Dimensions |
29 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The baking profession -- Basic professional skills : bakeshop math and food safety -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeasts doughs -- Lean yeast doughs : straight doughs -- Lean yeast doughs: sponges, pre-ferments, and sourdoughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes and waffles -- Basic syrup, creams and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Cookies -- Custards, puddings, mousses and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, Pastillage and nougatine -- Sugar techniques -- Baking for special diets. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food presentation. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Gisslen, Wayne, 1946-. |
| Title |
Professional baking |
| Edition |
Eight edition. |
| Place, publisher, and date of publication |
Hoboken, NJ : Wiley, [2022] |
| International Standard Book Number |
9781119840855 |
| Record control number |
(DLC) 2021035198 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
| Classification part |
641.815 |
| Item part |
G447p |
| Call number prefix |
CIR |
| Call number suffix |
2022 |
| Suppress in OPAC |
No |
| Edition |
23 |
