MARC Record from harvard_bibliographic_metadata

LEADER: 02079cam a22004214a 4500
001 013823749-2
005 20140114114436.0
008 060210s2006 caua 001 0 eng
010 $a 2006004651
015 $aGBA662718$2bnb
016 7 $a013512160$2Uk
020 $a0811851508 (hardcover)
020 $a9780811851503
035 0 $aocm63705854
040 $aDLC$beng$cDLC$dBAKER$dUKM$dC#P$dBTCTA$dYDXCP$dIG#$dBUR$dCQU$dVP@$dOCLCQ$dBDX$dOCLCF$dSLR
042 $apcc
043 $an-us-ca
050 00 $aTX773$b.P96 2006
082 00 $a641.8/65$222
100 1 $aPrueitt, Elisabeth M.
245 10 $aTartine /$cby Elisabeth M. Prueitt and Chad Robertson ; foreword by Alice Waters ; photographs by France Ruffenach.
260 $aSan Francisco :$bChronicle Books,$cc2006.
300 $a223 p. :$bill. (chiefly col.) ;$c26 cm.
500 $aIncludes index.
505 0 $aBreakfast -- Tarts & pies -- Cakes -- Fruit desserts -- Cookies -- Pastries & confections -- Cream desserts -- With a glass of wine -- Basic bakery recipes.
520 $aPastry chef Prueitt and master baker Robertson of San Francisco's acclaimed Tartine Bakery share not only their recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. Along with the sweets, cakes, and confections come savory treats--there's a little something here for breakfast, lunch, tea, supper, hors d'oeuvre--and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust.--From publisher description.
650 0 $aDesserts.
650 0 $aPastry.
610 20 $aTartine (Bakery)
610 27 $aTartine (Bakery)$2fast
650 7 $aDesserts.$2fast
650 7 $aPastry.$2fast
655 7 $aCookbooks.$2lcgft
700 1 $aRobertson, Chad.
700 1 $aRuffenach, France.
988 $a20131107
049 $aSLRR
906 $0DLC