000			01349cam a2200301Ia 4500
001			56407923
003			OCoLC
005			20250714154742.0
008			040902s2004 njua 001 0 eng d
010			_a2005298541
020			_a0471450952
020			_a9780471450955
035			_aocm56407923
040			_aBKL _beng _cBKL _dSPP _dUKM _dYBM _dOCLCQ _dOCL _dDLC _dBAKER _dBTCTA _dYDXCP _dBDX _dEEK _dOCLCF _dOCLCQ _dXOL _dOCLCQ _dALRCP _dOCLCQ _dHTN
050			_aTX763 _b.B168 2004
245	0	0	_aBaking at home with the Culinary Institute of America.
260			_aHoboken, NJ : _bWiley, _cc2004.
300			_a304 pages : _bcolor illustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aIntroduction : 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?
520			_a"Essential techniques and recipes for creating great breads and desserts"--Cover.
650		0	_aBaking.
710	2	0	_aCulinary Institute of America.
942			_2lcc _cBOOKS _n0
999			_c1876 _d1876