I'm just here for more food : food x mixing + heat = baking
(Book)
Author
Published
New York : Stewart, Tabori & Chang, [2004].
ISBN
1584793414 :
Appears on list
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Broadview Public Library District - Stacks | 641.815 BRO | On Shelf |
Harvey Public Library District - Stacks | 641.815 BRO | On Shelf |
Hinsdale Public Library - Stacks | 641.815 BRO | On Shelf |
Nancy L. McConathy Public Library District - Stacks | 641.71 Brown | On Shelf |
Oak Lawn Public Library - Stacks | 641.815 BROWN | On Shelf |
Subjects
LC Subjects
More Details
Published
New York : Stewart, Tabori & Chang, [2004].
Format
Book
Physical Desc
335 pages : color illustrations ; 24 cm
Language
English
ISBN
1584793414 :
Notes
General Note
Includes index.
Description
The host of Good Eats presents a book to explore the world of baking, describing the science and techniques behind his ingredients to reveal how to prepare a range of biscuit, muffin, cookie, and other baked recipes.
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Citations
APA Citation, 7th Edition (style guide)
Brown, A. (2004). I'm just here for more food: food x mixing + heat = baking . Stewart, Tabori & Chang.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Brown, Alton, 1962-. 2004. I'm Just Here for More Food: Food X Mixing + Heat = Baking. New York: Stewart, Tabori & Chang.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Brown, Alton, 1962-. I'm Just Here for More Food: Food X Mixing + Heat = Baking New York: Stewart, Tabori & Chang, 2004.
Harvard Citation (style guide)Brown, A. (2004). I'm just here for more food: food x mixing + heat = baking. New York: Stewart, Tabori & Chang.
MLA Citation, 9th Edition (style guide)Brown, Alton. I'm Just Here for More Food: Food X Mixing + Heat = Baking Stewart, Tabori & Chang, 2004.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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