000			02013cam a22003974a 4500
999			_c56534 _d56534
001			15006979
003			CITU
005			20210212021207.0
008			070914s2009 njua be 000 0 eng
010			_a 2007038112
015			_aGBA804226 _2bnb
016	7		_a014487448 _2Uk
020			_a9780470009550 (pbk.)
020			_a0470009551 (pbk.)
035			_a(OCoLC)ocn173182689
035			_a(OCoLC)173182689
040			_aDLC _cDLC _dBAKER _dYDXCP _dBTCTA _dUKM _dC#P _dDLC
050	0	0	_aTX349 _b.R484 2009
082	0	0	_a641.3/003 _222
100	1		_aRinsky, Glenn.
245	1	4	_aThe pastry chef's companion : _ba comprehensive resource guide for the baking and pastry professional / _cGlenn Rinsky, Laura Halpin Rinsky.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _cc2009.
300			_aviii, 375 p. : _bill. ; _c23 cm.
504			_aIncludes bibliographical references (p. 371-375).
505	0		_aTerminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources.
650		0	_aCooking _vEncyclopedias.
650		0	_aPastry _vEncyclopedias.
650		0	_aBaking _vEncyclopedias.
700	1		_aRinsky, Laura Halpin.
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0743/2007038112-d.html
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy0805/2007038112-t.html
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK