| Record ID | marc_records_scriblio_net/part15.dat:45565084:1327 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part15.dat:45565084:1327?format=raw |
LEADER: 01327cam 22003377a 4500
001 2004299018
003 DLC
005 20050826153324.0
008 040415s2004 maua 001 0 eng d
010 $a 2004299018
040 $aOCO$cOCO$dYBM$dDLC
020 $a0936184752
035 $a(OCoLC)ocm54454496
042 $alccopycat
050 00 $aTX763$b.B32385 2004
082 00 $a641.8/15$222
245 00 $aBaking illustrated /$cby the editors of Cook's illustrated ; illustrations, John Burgoyne ; photography, Carl Tremblay, Keller + Keller, Daniel Van Ackere.
260 $aBrookline, Mass. :$bAmerica's Test Kitchen,$cc2004.
300 $aix, 515 p. :$bill. (some col.) ;$c29 cm.
500 $a"A best recipe classic."
500 $aIncludes index.
505 0 $aChapter 1: Quick breads, muffins, biscuits, and scones -- Chapter 2: Yeast breads and rolls -- Chapter 3: Pizza, focaccia, and flatbread -- Chapter 4: Pies and tarts -- Chapter 5: Pastry -- Chapter 6: Crisps, cobblers, and other fruit desserts -- Chapter 7: Cakes -- Chapter 8: Cookies, brownies, and bar cookies.
650 0 $aBaking
650 0 $aPastry.
650 0 $aBread.
650 0 $aCake.
650 0 $aCookies.
650 0 $aDesserts.
650 0 $aPies.
730 0 $aCook's illustrated.
730 0 $aAmerica's test kitchen (Television program)