01523cam a2200361 i 450000100090000000300040000900500170001300800410003001000170007102000260008804000380011404200080015205000210016008200170018110000350019824500970023326400530033030000290038333600210041233700250043333800230045850000200048150502820050165000260078365000120080965000310082165000290085265000300088165000240091165000190093571000500095477601570100418912706OSt20191111235254.0151217s2016    nju           001 0 eng c  a  2015048922  a9780470587836 (cloth)  aWaSeSS/DLCbengcWaSeSSerdadDLC  apcc00aRM219b.C67 201600a641.81/52231 aCoppedge, Richard J.,eauthor.10aBaking for special diets /cRichard J. Coppedge, Jr. CMB, The Culinary Institute of America. 1aHoboken, New Jersey :bJohn Wiley & Sons,c2016.  axiii, 252 pages ;c29 cm  atext2rdacontent  aunmediated2rdamedia  avolume2rdacarrier  aIncludes index.0 aCurrent 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. 0aCooking for the sick. 0aBaking. 0aGluten-free dietvRecipes. 0aMilk-free dietvRecipes. 0aSugar-free dietvRecipes. 0aVegetarian cooking. 0aVegan cooking.2 aCulinary Institute of America,eIssuing body.08iOnline version:aCoppedge, Richard J., author.tBaking for special dietsdHoboken, New Jersey : John Wiley & Sons, 2016z9781119034827w(DLC) 2016000126