| 000 | 01130nam a22002297a 4500 | ||
|---|---|---|---|
| 003 | NU | ||
| 005 | 20240103143704.0 | ||
| 008 | 240103b ph ||||| |||| 00| 0 eng d | ||
| 020 | _a978-1-64567-454-2 | ||
| 040 |
_aNUFAIRVIEW _cNUFAIRVIEW |
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| 050 | _aTX 763 F73 2022 | ||
| 100 |
_aFrances, Dikla Levy _eauthor |
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| 245 |
_aBaking science : _bFoolproof formulas to create the best cakes, pies, cookies, breads and more / _cDikla Levy Frances |
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| 260 |
_aSalem, Massachusetts : _bPage Street Publishing Co., _cc2022 |
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| 300 |
_a191 pages : _bcolored illustrations ; _c23 cm. |
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| 365 | _b1,074.40 | ||
| 504 | _aIncludes index | ||
| 505 | _aWhat is baking science? -- Stabilizers : ingredients that add structure in baking -- Tenderizers : ingredients that create the ideal texture in baking -- Temperature : the force that transforms ingredients into baked goods -- Foolproof formulas : the easy, scientific way to assure your baked goods succeed -- Putting it all together : use the science you've learned to take your baking to the next level! | ||
| 650 | _aBAKING | ||
| 650 | _aBAKING TECHNIQUE | ||
| 942 |
_2lcc _cBK _n0 |
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| 999 |
_c4262 _d4262 |
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