MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 02352cam a22005054a 4500
001 48223711
003 OCoLC
005 20151005034257.0
008 011016s2002 nyuaf b 001 0 eng
010 $a2001046956
015 $aGBA1-U3379
019 $a48532120
020 $a0471361704 (cloth : alk. paper)$c$45.00
035 $a48223711
037 $aBRO-cust20120201-153
040 $aDLC$cDLC$dUOK$dC#P$dFTL$dUKM$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX763$b.Y628 2002
082 00 $a641.8/15$221
092 $a641.815$bY72b
100 1 $aYockelson, Lisa.
245 10 $aBaking by flavor /$cLisa Yockelson ; foreword by Flo Braker ; photography by Ben Fink.
260 $aNew York :$bJ. Wiley,$cc2002.
300 $axxi, 567 p., [8] p. of plates :$bill. (some col.) ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (p. 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.
650 0 $aBaking.
650 0 $aFlavor.
650 0 $aFlavoring essences.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/wiley021/2001046956.html
907 $a.b17699800$b12-20-18$c07-22-03
998 $aa5$axbt$b07-01-03$cm$da $e-$feng$gnyu$h0$i10
957 00 $aOCLC reclamation of 2017-18
907 $a.b17699800$b02-28-15$c07-22-03
956 $aPre-reclamation 001 value: ocm48223711
994 $aX0$bSFR
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999 $yMARS
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