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925 0 _aacquire
_b1 shelf copy
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948 _au609606
008 160916s2016 mau 001 0 eng
010 _a 2016449439
020 _a0470526882
020 _a9780470526880
040 _aDLC
_beng
_cDLC
_erda
_dDLC
042 _apcc
050 0 0 _aTX763
_b.B525 2016
100 1 _aBittman, Mark,
245 1 0 _aHow to bake everything :
_bsimple recipes for the best baking /
_cMark Bittman ; illustrations by Alan Witschonke.
264 1 _aBoston ;
_aNew York :
_bHoughton Mifflin Harcourt,
_c2016.
300 _a703 pages ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
520 _aIn the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked --baking is simpler and more flexible than you ever imagined.
500 _aIncludes index.
650 0 _aBaking.
650 0 _aQuick and easy cooking.
655 7 _aCookbooks.
_2lcgft
856 4 2 _3Contributor biographical information
_uhttps://www.loc.gov/catdir/enhancements/fy1620/2016449439-b.html
856 4 2 _3Publisher description
_uhttps://www.loc.gov/catdir/enhancements/fy1620/2016449439-d.html
596 _a1
903 _a33074
999 _c33074
_d33074