| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:154948833:928 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:154948833:928?format=raw |
LEADER: 00928cam a2200277Ia 4500
001 013131562-5
005 20120314165922.0
008 930201s1971 ilua 001 0 eng d
035 0 $aocm27356062
040 $aNUF$cNUF
050 4 $aTX773$b.A12 1971
090 $aTX773$b.A12 1971
245 00 $a250 superb pies and pastries /$cedited by Culinary Arts Institute.
246 3 $aTwo hundred fifty superb pies and pastries
260 $aChicago, Ill. :$bConsolidated Book Publishers,$c1971.
300 $a48 p. :$bill. ;$c17 cm.
500 $a"Pastry making, pastries and meringues, fruit and berry pies, cream and custard pies, chiffon pies, miscellaneous pies, tarts and cream puffs, fancy pastries."
500 $a"5"--Cover.
500 $aIncludes index.
650 0 $aPies.
650 0 $aPastry.
650 0 $aCooking, American.
710 2 $aCulinary Arts Institute.
988 $a20120314
049 $aSLRR
906 $0OCLC