000			01967cam a22003858i 4500
001			ocn927192268
003			OCoLC
005			20180722223454.0
008			151001t20162016nyua 001 0 eng
010			_a 2015038040
040			_aDLC _beng _erda _cDLC _dOCLCO _dYDXCP _dOCLCF _dBDX _dBTCTA _dOCLCQ _dOCLCO _dWIM _dBLP _dILC _dSMDRL _dUOK _dIHX _dCZA _dIGA _dNFG
019			_a932164028
020			_a9780544453739 _q(paper over board)
020			_a0544453735 _q(paper over board)
035			_a(OCoLC)927192268 _z(OCoLC)932164028
042			_apcc
092			_a641.865 _bL735
049			_aNFGA
100	1		_aLin, Irvin F., _eauthor. _9316113
245	1	0	_aMarbled, swirled, and layered : _b150 recipes and variations for artful bars, cookies, pies, cakes, and more / _cIrvin Lin ; photography by Linda Xiao.
264		1	_aNew York, New York : _bHoughton Mifflin Harcourt, _c[2016]
264		4	_c©2016
300			_a346 pages : _bcolor illustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aBaking equipment -- How to use this book and basic troubleshooting for baking -- Ingredients -- Gluten free conversion for this cookbook -- Cookies -- Brownies and bars -- Cakes -- Pies, tarts, cobblers, and crisps -- Muffins, breads, and breakfast goods -- A little bit more.
520			_aLin shows how to marble, layer, and swirl doughs, batters, toppings, or frostings to create inventive flavor combinations that look as fantastic as they taste. He offers variations to suit any taste, as well as baking and decorating tips throughout on topics like making your own all‑natural food coloring, rolling up jelly roll–style cakes, and discovering the magic of browned butter.
650		0	_aBaking. _927438
655		7	_aCookbooks. _2lcgft _92680
700	1		_aXiao, Linda, _ephotographer. _9316114
994			_aC0 _bNFG
942	0	0	_01
999			_c240973 _d240973