Dessert course : lessons in the whys and hows of ... Read More
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Available copies
- 2 of 3 copies available at LARL/NWRL Consortium. (Show)
- 1 of 1 copy available at Northwest Regional Library.
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0 current holds with 3 total copies.
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| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Karlstad LINK Site | 641.86 DEL (Text) | 35500006854523 | Main | Available | - |
Record details
- ISBN: 9780744095647
- ISBN: 0744095646
- Physical Description: 303 pages : color illustrations ; 27 cm
- Edition: First American edition.
- Publisher: New York, NY : DK Publishing, [2025]
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Welcome -- How to use this book -- Tools used -- ... Read More |
| Summary, etc.: | "With clear, approachable explanations, Benjamin ... Read More |
Search for related items by subject
| Subject: | Desserts. Baking. |
| Genre: | Cookbooks. |
| LDR | 01884cam a2200409 i 4500 | ||
|---|---|---|---|
| 001 | 457238 | ||
| 003 | LARL_NWRL_CONSORTIUM | ||
| 005 | 20250401152106.0 | ||
| 008 | 240712s2025 nyua e 001 0 eng d | ||
| 040 | . | ‡aYDX ‡beng ‡erda ‡cYDX ‡dOCLCO ‡dBDX ‡dIEB ‡dOCLCO ‡dOJ4 ‡dGP5 | |
| 020 | . | ‡a9780744095647 ‡q(hardcover) | |
| 020 | . | ‡a0744095646 ‡q(hardcover) | |
| 035 | . | ‡a(OCoLC)1445769685 | |
| 082 | 0 | 4. | ‡a641.86 ‡223/eng/20250325 |
| 100 | 1 | . | ‡aDelwiche, Benjamin, ‡eauthor. |
| 245 | 1 | 0. | ‡aDessert course : ‡blessons in the whys and hows of baking / ‡cBenjamin Delwiche. |
| 250 | . | ‡aFirst American edition. | |
| 264 | 1. | ‡aNew York, NY : ‡bDK Publishing, ‡c[2025] | |
| 300 | . | ‡a303 pages : ‡bcolor illustrations ; ‡c27 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 336 | . | ‡astill image ‡bsti ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 520 | . | ‡a"With clear, approachable explanations, Benjamin Delwiche (aka Benjamin the Baker) demystifies the process of baking and teaches you how to produce perfectly consistent results every time. His baking philosophy focuses on learning the foundational concepts that underpin every successful bake"--Page 4 of cover. | |
| 505 | 0 | 0. | ‡tWelcome -- ‡tHow to use this book -- ‡tTools used -- ‡tMeasuring and scaling -- ‡tMixing methods -- ‡tThe recipes. Cookies and bars ; ‡tPies and custards ; ‡tCakes, frostings, and icings ; ‡tQuick breads and yeasted breads ; ‡tGanaches, creams, sauces and syrups. |
| 504 | . | ‡aIncludes bibliographical references and index. | |
| 650 | 0. | ‡aDesserts. ‡0(LARL_NWRL_CONSORTIUM)18452 | |
| 650 | 0. | ‡aBaking. ‡0(LARL_NWRL_CONSORTIUM)14561 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(LARL_NWRL_CONSORTIUM)175846 | |
| 901 | . | ‡a457238 ‡bOCoLC ‡c457238 ‡tbiblio ‡soclc | |
