Practical Baking
Contents: Ingredients; Basic Operations in Bread Making; Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings & Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. Appendix. In...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
Avi Pub. Co.
1986
|
| Edition: | 4th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-074880 | ||
| 005 | 20225112427 | ||
| 008 | 220601s1986 -US a 000 eng D | ||
| 020 | # | # | |a 0870554891 |q hardback |
| 020 | # | # | |a 9780870554896 |q hardback |
| 040 | # | # | |a UiTM |b eng |c UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX763 |b .S9 1986 |
| 100 | 1 | # | |a Sultan, William J. |e author |
| 245 | 1 | 0 | |a Practical Baking |c William J. Sultan |
| 250 | # | # | |a 4th ed |
| 264 | # | 1 | |a New York |b Avi Pub. Co. |c 1986 |
| 300 | # | # | |a xiv, 713 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 520 | # | # | |a Contents: Ingredients; Basic Operations in Bread Making; Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings & Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. Appendix. Index. |
| 650 | # | 0 | |a Baking |
| 650 | # | 0 | |a Cuisson au four |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=074880 |
Practical baking