Coverart for item
The Resource The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen

The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen

Label
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes
Title
The how can it be gluten free cookbook
Title remainder
revolutionary techniques, groundbreaking recipes
Statement of responsibility
by the editors at America's Test Kitchen
Contributor
Subject
Genre
Language
eng
Cataloging source
DLC
Dewey number
641.3
Index
index present
LC call number
RM237.86
LC item number
.U48 2014
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
America's Test Kitchen (Firm)
http://library.link/vocab/subjectName
  • Gluten-free diet
  • Gluten-free foods
Label
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Welcome to the test kitchen -- Preface -- The basics of gluten-free cooking -- A good start -- Grains -- Pasta -- Comfort foods -- Yeast breads, savory loaves, and pizza -- Cookies and bars -- Pies, fruit desserts, and tarts -- Cakes
Control code
ocn862041315
Dimensions
23 cm
Edition
1st ed.
Extent
viii, 328 pages
Isbn
9781936493616
Lccn
2013038636
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some color)
System control number
  • (OCoLC)862041315
  • a1054335
Label
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Welcome to the test kitchen -- Preface -- The basics of gluten-free cooking -- A good start -- Grains -- Pasta -- Comfort foods -- Yeast breads, savory loaves, and pizza -- Cookies and bars -- Pies, fruit desserts, and tarts -- Cakes
Control code
ocn862041315
Dimensions
23 cm
Edition
1st ed.
Extent
viii, 328 pages
Isbn
9781936493616
Lccn
2013038636
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some color)
System control number
  • (OCoLC)862041315
  • a1054335

Library Locations

    • Brandon Public LibraryBorrow it
      Brandon Public Library 117 East Main St, Brandon, WI, 53919, US
      43.7349915 -88.7823207
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