| Record ID | marc_records_scriblio_net/part15.dat:159691383:923 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part15.dat:159691383:923?format=raw |
LEADER: 00923cam 22002657a 4500
001 2005298541
003 DLC
005 20050811182342.0
008 050628s2004 njua 001 0 eng d
010 $a 2005298541
040 $aBKL$cBKL$dSPP$dUKM$dYBM$dOCLCQ$dOCL$dDLC
015 $aGBA456193$2bnb
016 7 $a012962832$2Uk
020 $a0471450952
035 $a(OCoLC)ocm56407923
042 $alccopycat
050 00 $aTX763$b.B3238 2004
082 04 $a641.7'1$222
245 00 $aBaking at home with the Culinary Institute of America.
260 $aHoboken, NJ :$bWiley,$cc2004.
300 $a304 p. :$bcol. ill. ;$c27 cm.
500 $aIncludes index.
505 0 $aYeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces.
650 0 $aBaking.
710 2 $aCulinary Institute of America.