000			02031cam a22003138a 4500
005			20221101220813.0
008			070316s2007 nju 001 0 eng
010			_a 2006005473
020			_a9780764576454
020			_a0764576453 (cloth)
035			_a(ATU)b11249444
035			_a(DLC) 2006005473
035			_a(OCoLC)156792195
040			_aDLC
042			_apcc
050	0	0	_aTX763 _b.B575 2006
082	0	0	_a641.8/15 _222
100	1		_aBloom, Carole. _91063558
245	1	4	_aThe essential baker : _bthe comprehensive guide to baking with chocolate, fruit, nuts, spices, and other ingredients / _cCarole Bloom.
264		1	_aHoboken, NJ : _bWiley, _cc2007.
300			_ax, 645 p.
500			_aIncludes index.
505	0	0	_tIntroduction -- _gI. _tBaking Essentials -- _tBest Baking Practices -- _tEssential Ingredients -- _tEssential Equipment and Supplies -- _tEssential Techniques -- _tEssential Baking Language -- _gII. _tFruits and Vegetables -- _g1. _tStone Fruit -- _g2. _tApples, Pears, and Quinces -- _g3. _tCitrus Fruit -- _g4. _tBerries and Grapes -- _g5. _tTropical and Exotic Fruit -- _g6. _tDried Fruit -- _g7. _tVegetables -- _gIII. _tNuts and Seeds -- _g8. _tNuts -- _g9. _tSeeds -- _gIV. _tChocolate -- _g10. _tAbout Chocolate -- _g11. _tDark Chocolate -- _g12. _tMilk Chocolate -- _g13. _tWhite Chocolate -- _g14. _tCocoa -- _g15. _tSpecialty Chocolate -- _gV. _tDiary Products -- _g16. _tMilk and Cream -- _g17. _tCheeses -- _gVI. _tSpices and Herbs -- _g18. _tSpices -- _g19. _tHerbs -- _gVII. _tCoffee, Tea, Liqueurs, and Spirits -- _g20. _tCoffee -- _g21. _tTea -- _g22. _tLiqueurs and Spirits -- _tAppendices -- _tComparative Volume of Baking Pan Sizes -- _tWeight and Measurement Equivalents -- _tMetric Conversions -- _tSources for Ingredients and Equipment -- _tPhotography Credits -- _tIndex.
650		0	_aBaking _9314388
907			_a.b11249444 _b20-03-18 _c27-10-15
942			_cB
945			_a641.815 BLO _g1 _iA431083B _j0 _lcmain _o- _p$45.51 _q- _r- _s- _t0 _u8 _v0 _w0 _x2 _y.i12618846 _z29-10-15
998			_ab _ac _b20-03-18 _cm _da _feng _gnju _h4
999			_c1177470 _d1177470