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Baking at home with the Culinary Institute of America.

Contributor(s): Material type: TextTextPublication details: Hoboken, NJ : Wiley, c2004.Description: 304 pages : color illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471450952
  • 9780471450955
Subject(s): LOC classification:
  • TX763 .B168 2004
Contents:
Introduction : About baking ; Ingredients and their roles ; Types of equipment ; Safety ; Mixing methods -- Yeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces -- Conversions and equivalents -- What went wrong?
Summary: "Essential techniques and recipes for creating great breads and desserts"--Cover.
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Holdings
Item type Current library Collection Shelving location Call number Status Date due Barcode
Books Books Dato Maznah Library & Information Services Open Collection TX Home Economics TX763.B168 2004 (Browse shelf(Opens below)) Available 10076363

Includes index.

Introduction : About baking ; Ingredients and their roles ; Types of equipment ; Safety ; Mixing methods -- Yeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces -- Conversions and equivalents -- What went wrong?

"Essential techniques and recipes for creating great breads and desserts"--Cover.

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