Baking for special diets / Richard J. Coppedge, Jr. CMB, The Culinary Institute of America
Book | 2017
Available at WCTC General Collection (RM219 .C67 2017)

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WCTC General Collection RM219 .C67 2017 Available
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Description
xiii, 252 pages ; 29 cm
Note
Includes index.
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.
Subject
Genre/Form
Added Author
Culinary Institute of America, Issuing body.
ISBN
9780470587836 (cloth)
0470587830 (cloth)
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