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  <titleInfo>
    <title>In the hands of a baker</title>
  </titleInfo>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">xxu</placeTerm>
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    <place>
      <placeTerm type="text">Hoboken, N.J</placeTerm>
    </place>
    <publisher>John Wiley &amp; Sons, Inc.</publisher>
    <dateIssued>c2014</dateIssued>
    <issuance>monographic</issuance>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>170 p. : ill. ; 21 cm</extent>
  </physicalDescription>
  <note type="statement of responsibility">The Culinary Institute of America ; photography by Ben Fink.</note>
  <subject>
    <topic>Baking</topic>
  </subject>
  <subject>
    <topic>Baked products industry</topic>
  </subject>
  <subject>
    <topic>Baking</topic>
    <topic>Vocational guidance</topic>
  </subject>
  <classification authority="ddc">641.815  HAN 2014</classification>
  <identifier type="isbn">0470587857 (pbk.)</identifier>
  <identifier type="isbn">9780470587850 (pbk.)</identifier>
  <recordInfo>
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    <recordIdentifier>19533</recordIdentifier>
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