| Record ID | ia:howcanitbegluten0000unse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/howcanitbegluten0000unse/howcanitbegluten0000unse_marc.xml |
| Download MARC binary | https://www.archive.org/download/howcanitbegluten0000unse/howcanitbegluten0000unse_meta.mrc |
LEADER: 01288cam a2200301 i 4500
001 2013038636
003 DLC
005 20141017082912.0
008 130924s2014 maua 001 0 eng
010 $a 2013038636
020 $a9781936493616 (pbk.)
020 $a1936493616 (pbk.)
040 $aDLC$beng$erda$cDLC$dDLC
042 $apcc
050 00 $aRM237.86$b.U48 2014
082 00 $a641.3$223
245 04 $aThe how can it be gluten free cookbook :$brevolutionary techniques, groundbreaking recipes /$cby the editors at America's Test Kitchen.
264 1 $aBrookline, MA :$bAmerica's Test Kitchen,$c[2014]
300 $aviii, 328 pages :$billustrations (chiefly color) ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aIncludes index.
505 0 $aWelcome to the test kitchen -- Preface -- The basics of gluten-free cooking -- A good start -- Grains -- Pasta -- Comfort foods -- Yeast breads, savory loaves and pizza -- Cookies and bars -- Pies, fruit desserts, and tarts -- Cakes -- Conversions and equivalencies -- Weight-to-volume equivalencies for GF flours.
650 0 $aGluten-free diet$vRecipes.
650 0 $aGluten-free foods.
655 7 $aCookbooks.$2lcgft
710 2 $aAmerica's Test Kitchen (Firm)