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001			u147426
003			SIRSI
005			20240916205617.0
008			110301r20102001nyua b 001 0 eng d
010			_abl2011005956
020			_a1579654274 : PAP _c$24.95
020			_a9781579654276
037			_bWorkman Pub Co, Attn: Mary Beth 225 Varick st, New York, NY, USA, 10014, (212)2545900 SAN 203-2821
050	1	4	_aTX763 _b.D25 2010
082	0	4	_a641.8/15 _222
092			_a641.815 _bD141i
100	1		_aDaley, Regan.
245	1	0	_aIn the sweet kitchen : _bthe definitive baker's companion / _cRegan Daley.
250			_a1st American pbk. ed.
260			_aNew York : _bArtisan, _c2010, c2001.
300			_axii, 692 p. : _bcol. ill. ; _c23 cm.
500			_aReprint. Originally published: 2001. With new pref.
504			_aIncludes bibliographical references (p. 669-674) and index.
505	0		_aPreface to the paperback edition -- Introduction -- Tools and techniques -- Tools for the baker -- Baking pan substitution chart -- A few tips and techniques for better baking -- Cake troubleshooting chart -- Sugar syrup cookery chart -- A simple guide to garnishing -- The Ingredients -- Ingredients in the sweet kitchen -- Flours, grains and gelling agents -- Sugar and other sweeteners -- Fats -- Dairy products -- Eggs -- Leaveners -- Liquids in baking -- Salt -- Flavourings -- Nuts, fruits, and sweet vegetables -- Ingredient substitution chart -- Flavour pairing chart -- The recipes -- Recipes from the sweet kitchen -- Cakes and tea cakes -- Pies and tarts -- Cookies and bars -- Custards, puddings, and mousses -- Ice creams and other frozen desserts -- Fruit desserts -- Quick breads, sweet yeast breads and fritters -- Garnishes, sauces and basic recipes -- Appendices.
520			_aPresents a collection of recipes for baked goods, along with information about choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment.
650		0	_aBaking.
655		0	_aCookbooks.
949			_cc.1 _lON-ORDER _tBook _xPRINT _p24.95
999			_a641.815 D141I _wDEWEY _c2795 _i51994001645243 _d2795 _e10/25/2015 _f6/29/2023 _g5 _lCIRCSTACKS _mLRC _n2 _p$24.95 _q1 _rY _sY _tBOOK _u7/28/2011 _xPRINT