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1、464279FM.qxd1/28/042:27PMPageIIIPROFESSIONALBAKINGFourthEditionWAYNEGISSLENreciperingsfrtuoameFLeCordonBleuL’ArtCulinaireParis—1895withaforewordbyAndréJ.CointreauPresident,LeCordonBleuJOHNWILEY&SONS,INC.464279FM.qxd1/28/042:27PMPageIIPROFESSIONALBAKINGPhotographybyJ.GerardSmith46427
2、9FM.qxd1/28/042:27PMPageIIIPROFESSIONALBAKINGFourthEditionWAYNEGISSLENreciperingsfrtuoameFLeCordonBleuL’ArtCulinaireParis—1895withaforewordbyAndréJ.CointreauPresident,LeCordonBleuJOHNWILEY&SONS,INC.464279FM.qxd1/28/042:27PMPageIVLeCordonBleulogoisaregisteredtrademarkofLeCordonBleuB.
3、V.Thisbookisprintedonacid-freepaper.∞Copyright©2005byJohnWiley&Sons,Inc.AllrightsreservedPublishedbyJohnWiley&Sons,Inc.,Hoboken,NewJerseyPublishedsimultaneouslyinCanadaPhotographsonpages16,19,73,and80weretakenatTurtleBreadCompany,Minneapolis,Minnesota.Designandpagemakeupadaptedfromt
4、hethirdeditionbyLeeGoldstein.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,ortransmittedinanyformorbyanymeans,electronic,mechanical,photocopying,recording,scanning,orotherwise,exceptaspermittedunderSection107or108ofthe1976UnitedStatesCopyrightAct,withouteitherthepr
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6、sionsDepartment,JohnWiley&Sons,Inc.,111RiverStreet,Hoboken,NJ07030,(201)748-6011,fax(201)748-6008,e-mail:permcoordinator@wiley.com.LimitofLiability/DisclaimerofWarranty:Whilethepublisherandauthorhaveusedtheirbesteffortsinpreparingthisbook,theymakenorepresentationsorwarrantieswithres
7、pecttotheaccuracyorcompletenessofthecontentsofthisbookandspecificallydisclaimanyimpliedwarrantiesofmerchantabilityorfitnessforaparticularpurpose.Nowarrantymaybecreatedorextendedbysalesrepresentativesorwrittensalesmaterials.Theadviceandstrategiescontainedhereinmaynotbesuitableforyour
8、situation.Youshould
