| Record ID | ia:professionalpast0000frib |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/professionalpast0000frib/professionalpast0000frib_marc.xml |
| Download MARC binary | https://www.archive.org/download/professionalpast0000frib/professionalpast0000frib_meta.mrc |
LEADER: 01016cam a2200265 a 4500
001 2001046952
003 DLC
005 20110930082159.0
008 011016s2002 nyua 001 0 eng
010 $a 2001046952
020 $a0471359254 (cloth : alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aTX773$b.F75 2002
082 00 $a641.8/65$221
100 1 $aFriberg, Bo,$d1940-
245 14 $aThe professional pastry chef :$bfundamentals of baking and pastry /$cBo Friberg, with Amy Kemp Friberg.
250 $a4th ed.
260 $aNew York :$bJ. Wiley,$cc2002.
300 $axvii, 1020 p., [24] p. of plates :$cill. (some col.) ;$c29 cm.
500 $aIncludes index.
650 0 $aPastry.
700 1 $aFriberg, Amy Kemp.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/bios/wiley043/2001046952.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley036/2001046952.html
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/wiley021/2001046952.html