000			02008cam a2200385 i 4500
005			20221109170027.0
008			980514s1992 nyua b 001 0 eng d
010			_a 92021875
011			_aBIB MATCHES WORLDCAT
020			_a0442009674
020			_a9780442009670
035			_a(ATU)b10712082
035			_a(OCoLC)26095672
040			_aDLC _beng _erda _cDLC _dAGL _dUKM _dBTCTA _dYDXCP _dATU
050	0	0	_aTX683 _b.A44 1992
082	0	4	_a641.815
100	1		_aAmendola, Joseph _eauthor. _91038196
245	1	0	_aUnderstanding baking / _cJoseph Amendola, Donald Lundberg.
250			_aSecond edition.
264		1	_aNew York : _bVan Nostrand Reinhold, _c[1992]
264		4	_c©1992
300			_axii, 299 pages : _billustrations ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 272) and index.
505	0	0	_tAcknowledgments -- _tPreface -- _gCh. 1. _tWheat and Grain Flours -- _gCh. 2. _tYeast and Chemical Leaveners -- _gCh. 3. _tSugar and Other Sweeteners -- _gCh. 4. _tEggs -- _gCh. 5. _tFats and Oils -- _gCh. 6. _tMilk and Dairy Products -- _gCh. 7. _tThickeners: Starches, Gelatin, and Gums -- _gCh. 8. _tChocolate -- _gCh. 9. _tWater -- _gCh. 10. _tSalt -- _gCh. 11. _tThe Physics of Heat -- _gCh. 12. _tBread and Other Yeast-Risen Products -- _gCh. 13. _tLaminates -- _gCh. 14. _tCake Baking -- _gCh. 15. _tEgg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- _gCh. 16. _tPies and Tarts -- _gCh. 17. _tCookies -- _gCh. 18. _tSugar Syrups and Candymaking -- _tAppendix -- _tBibliography -- _tIndex.
588			_aMachine converted from AACR2 source record.
650		0	_aBaking _9314388
700	1		_aLundberg, Donald E., _eauthor. _9227820
907			_a.b10712082 _b24-04-21 _c27-10-15
942			_cB
945			_a641.815 AME _g1 _iA152112B _j0 _lcmain _o- _p$53.25 _q- _r- _s- _t0 _u13 _v0 _w0 _x4 _y.i11753298 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1138624 _d1138624