서브메뉴
검색
Understanding baking - [electronic resource] : the art and science of baking : Joseph Amendola, Nicole Rees.
![Understanding baking - [electronic resource] : the art and science of baking : Joseph Am...](http://ecx.images-amazon.com/images/I/51YVKW9B26L._SL110_.jpg)
Understanding baking - [electronic resource] : the art and science of baking : Joseph Amendola, Nicole Rees.
Detailed Information
- 자료유형
- 비도서
- ISBN
- 0471444189 (electronic bk.)
- 미국회청구기호
- TX683-.A45 2003eb
- DDC
- 641.8/15-21
- 서명/저자
- Understanding baking - [electronic resource] : the art and science of baking : Joseph Amendola, Nicole Rees.
- 판사항
- 3rd ed.
- 발행사항
- Hoboken, N.J. : J. Wiley, c2003.
- 형태사항
- viii, 279 p. : ill. ; 24 cm.
- 서지주기
- Includes bibliographical references (p. 267-272) and index.
- 내용주기
- 완전내용Wheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts --Cookies -- Sugar Syrups and Candymaking.
- 복제주기
- Electronic reproduction. . Boulder, Colo. : NetLibrary, 2003. Available via World Wide Web. Access may be limited to NetLibrary affiliated libraries.
- 일반주제명
- Baking.
- 기타저자
- Rees, Nicole.
- 기타저자
- NetLibrary, Inc.
- 기타형태저록
- . Original. 0471405469. (DLC) 2002028887. (OCoLC)50252010
- 전자적 위치 및 접속
- . Original. 0471405469. (DLC) 2002028887. (OCoLC)50252010
- Control Number
- gtec:50439
MARC
008030505s2003 njua sb 001 0 eng d■003 OCoLC
■020 ▼a0471444189 (electronic bk.)
■040 ▼aN▼T▼cN▼T
■05014▼aTX683▼b.A45 2003eb
■08204▼a641.8/15▼221
■090 ▼a ▼b
■1001 ▼aAmendola, Joseph.
■24510▼aUnderstanding baking▼h[electronic resource] ▼bthe art and science of baking ▼cJoseph Amendola, Nicole Rees.
■250 ▼a3rd ed.
■260 ▼aHoboken, N.J. ▼bJ. Wiley▼cc2003.
■300 ▼aviii, 279 p. ▼bill. ▼c24 cm.
■504 ▼aIncludes bibliographical references (p. 267-272) and index.
■5050 ▼aWheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts --Cookies -- Sugar Syrups and Candymaking.
■533 ▼aElectronic reproduction.▼bBoulder, Colo. ▼cNetLibrary▼d2003.▼nAvailable via World Wide Web.▼nAccess may be limited to NetLibrary affiliated libraries.
■6500 ▼aBaking.
■6557 ▼aElectronic books.▼2local
■7001 ▼aRees, Nicole.
■7102 ▼aNetLibrary, Inc.
■7761 ▼cOriginal▼z0471405469▼w(DLC) 2002028887▼w(OCoLC)50252010
■8564 ▼3Bibliographic record display▼uhttp://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=79041▼zAn electronic book accessible through the World Wide Web;click for information
■994 ▼a92▼bK4R
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
detalle info
- Reserva
- Book Loan Request Service
- Mi carpeta
