| Record ID | ia:bakingbyflavor00lisa |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/bakingbyflavor00lisa/bakingbyflavor00lisa_marc.xml |
| Download MARC binary | https://www.archive.org/download/bakingbyflavor00lisa/bakingbyflavor00lisa_meta.mrc |
LEADER: 03085cam 22005894a 4500
001 ocm48223711
003 OCoLC
005 20160207093155.0
008 011016s2002 nyuaf b 001 0 eng
010 $a 2001046956
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050 00 $aTX763$b.Y628 2002
082 00 $a641.8/15$221
100 1 $aYockelson, Lisa.
245 10 $aBaking by flavor /$cLisa Yockelson ; foreword by Flo Braker ; photography by Ben Fink.
260 $aNew York :$bJ. Wiley,$c℗♭2002.
300 $axxi, 567 pages, [8] pages of plates :$billustrations (some color) ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 547-550) and index.
505 0 $aThe way to bake by flavor -- An inventory of baking equipment -- Creating a baking pantry -- Craft and technique -- Almond -- Apricot -- Banana -- Blueberry -- Butter -- Buttercrunch -- Caramel and butterscotch -- Chocolate -- Cinnamon -- Coconut -- Coffee and mocha -- Ginger -- Lemon -- Peanut and peanut butter -- Rum -- Spice -- Sweet cheese -- Vanilla -- About freezing baked goods.
520 $aShares tips and techniques for using eighteen basic ingredients, including chocolate, vanilla, apricot, and lemon, to create "pyramid" flavor.
650 0 $aBaking.
650 0 $aFlavor.
650 0 $aFlavoring essences.
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aFlavor.$2fast$0(OCoLC)fst00927108
650 7 $aFlavoring essences.$2fast$0(OCoLC)fst00927112
856 41 $3Table of contents$uhttp://catdir.loc.gov/catdir/toc/wiley021/2001046956.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/bios/wiley043/2001046956.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/wiley036/2001046956.html
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