Baking at home with the Culinary Institute of America.

Contributor(s):

Culinary Institute of America

Material type: Text

TextPublication details: Hoboken, NJ : Wiley, c2004.Description: 304 p. : col. ill. ; 27 cmISBN:

0471450952

Subject(s):

Baking

DDC classification:

641.71 BAK 22

Contents:

Yeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces.

List(s) this item appears in: Kulinari

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.71 BAK (Browse shelf(Opens below))	Available		04407

Includes index.

Yeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces.

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