The Resource 2001 food secrets revealed, by Myles H. Bader
- 2001 food secrets revealed, by Myles H. Bader
- Statement of responsibility
- by Myles H. Bader
- Includes index
- Partial contents (cont.): can butter go rancid?; how did Swiss Cheese get its holes?; who invented the ice cream cone?; the Limburger story; the latest coffee craze--the Cafetiere; what do fabric softeners actually do?; how is tallow produced?; why does Ivory Soap float?; how does hair spray work; what is toothpaste composed of?; what is stainless steel made of?; do windshield de-icers really work?; unclogging drains using ingredients around the kitchen
- Partial contents (cont.): wax coatings on fruits and vegetables; flatulence levels of common beans; MSG; why are cucumbers waxed?; green potatoes; tenderizing vegetables; what is a NewLeaf potato?; prunes and constipation; what is the Chinese Lantern fruit; is it safe to eat fiddlehead fern?; what is a feijoa; what is chowchow?; Babaco as a meat tenderizer; jijube; kiwi; what is a Johnnycake?; preserves and pectin; what is a kiwano?; difference between apple juice and cider; what is a Zester?; who made the first tin can?; problems with aluminum foil; correct method of freezing bread; how did Heinz become the number one ketchup?; how was Worcestershire sauce invented?; was the Baby Ruth candy bar named after Babe Ruth?; what is a goo-goo cluster?; what is sorghum?; what is blown sugar?; royal breath cleanser; dubugging your flour; what is masa harina?; what are Ginkgo nuts?; what is margarine made from?
- Partial contents (key words/phrases): Includes: bread crust; role of salt in bread-making; why does French bread get stale so fast?; America's favorite cookie; who invented twinkies?; what is chess pie?; what is a Mexican wedding cake?; why sour dough break is sour; baking with buttermilk as a substitute for milk; home formula for baking powder; hard water may affect your baked product; what is a shoofly pie?; blind Oreo test; yeast and its baking uses; is kneading really kneaded?; what is fondant icing?; what is a snickerdoodle?; cure for dome-top cakes; what is arrowroot?; what is cream of tartar?; Turkish delight; amonium carbonate; unbleached vs. bleached flour; how old is the bagel?; what is a moon pie?; dangerous butcher blocks; moist heat or dry heat?; smoke points of fat; cruciferous cooking; boiling point vs. altitude; how a convection oven works; sharpening knives
- 27 cm.
- 245 p.
- Other physical details
- System control number
ContextContext of 2001 food secrets revealed, by Myles H. Bader
Embed this data in a secure (HTTPS) page:
Include data citation:
Cite Data - Experimental
Data Citation of the Instance 2001 food secrets revealed, by Myles H. Bader
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.gm.selco.info/resource/FslG1S9sgAc/" typeof="WorkExample http://bibfra.me/vocab/lite/Instance"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.gm.selco.info/resource/FslG1S9sgAc/">2001 food secrets revealed, by Myles H. Bader</a></span> - <span property="offers" typeOf="Offer"><span property="offeredBy" typeof="Library ll:Library" resource="http://link.gm.selco.info/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.gm.selco.info/">Grand Meadow Public Library</a></span></span></span></span></div>
Structured data from the Bibframe namespace is licensed under the Creative Commons Attribution 4.0 International License by Grand Meadow Public Library. Additional terms may apply to data associated with third party namespaces.
Processing Feedback ...