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Baking for special diets / Richard J. Coppedge, Jr. CMB, The Culinary Institute of America.

By: Contributor(s): Material type: TextPublisher: Hoboken, New Jersey : John Wiley & Sons, 2016Description: xiii, 252 pages ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780470587836 (cloth)
Subject(s): Additional physical formats: Online version:: Baking for special dietsDDC classification:
  • 641.81/5 23
LOC classification:
  • RM219 .C67 2016
Contents:
Current health problems and dietary needs : an abundance of foods, an abundance of health problems -- What is nutritional baking? -- Ingredients for nutritious baking -- Reduced- and low-fat baking -- Baking with less sugar -- Gluten-free baking -- Nondairy and vegan products.
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Holdings
Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Books College Learning Resource Center General Circulation RM 219.C67 2016 (Browse shelf(Opens below)) Available CL11943

Includes index.

Current health problems and dietary needs : an abundance of foods, an abundance of health problems -- What is nutritional baking? -- Ingredients for nutritious baking -- Reduced- and low-fat baking -- Baking with less sugar -- Gluten-free baking -- Nondairy and vegan products.

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