000			01130nam a2200277Ia 4500
005			20260803094143.0
008			251212s2008 xx 000 0 und d
245	1		_aAbout professional baking / _cSokol, Gail.
100			_aSokol, Gail
260			_a[Stamford, CT] : _bDelmar, Cengage Learning, _c2008.
300			_a: _b2 videodiscs (4 hr., 5 min.) : sd., col. ; 4 3/4 in.
020			_aDVD
650			_aBaking
650			_aDesserts
944			_aDVD
050			_a641.815 So39 c2008
943			_b0 _c1 _d1 _e2 _f0 _g0 _h1 _i1 _j1
944			_b2 _c2 _d0
953			_pSP0185; SP0780
546			_aEnglish
953			_cBEDLib
505			_aDVD 1. Mise en place -- Science of mixing -- Thickeners and stabilizers -- Eggs as thickeners -- Eggs as leaveners -- Yeast doughs -- Laminated doughs -- Chemical and steam leaveners -- Making quick breads. DVD 2. Working with fats in pies & tarts -- Making cakes -- Frostings -- Cookies -- Building blocks with sugar -- Chocolate -- Dessert sauces and plating
591			_a0
942			_2lcc _cav _arizal _b2015-04-07 23:22:45 _drizal _e2015-04-07 23:22:45
998			_a7860
999			_c7837 _d7837