| Record ID | marc_loc_2016/BooksAll.2016.part30.utf8:203009356:1099 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part30.utf8:203009356:1099?format=raw |
LEADER: 01099cam a22002894a 4500
001 2003065002
003 DLC
005 20050329160552.0
008 030905s2005 njua b 001 0 eng
010 $a 2003065002
020 $a0471464279 (College)
020 $a0471464260 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX763$b.G47 2005
082 00 $a641.8/15$222
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith.
250 $a4th ed.
260 $aHoboken, N.J. :$bJohn Wiley,$cc2005.
300 $axxxi, 701 p. :$bcol. ill. ;$c29 cm.
504 $aIncludes bibliographical references (p. 673) and indexes.
650 0 $aBaking.
650 0 $aFood presentation.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/bios/wiley047/2003065002.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley041/2003065002.html
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/wiley041/2003065002.html