| Record ID | marc_loc_2016/BooksAll.2016.part27.utf8:99210803:1404 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part27.utf8:99210803:1404?format=raw |
LEADER: 01404cam a2200349 a 4500
001 98158019
003 DLC
005 20100623083026.0
008 980608muuuu9999fr a 000 0 eng
010 $a 98158019
020 $a0442205694 (Cicem)
020 $a0470250003 (Wiley)
040 $aDLC$cDLC$dDLC
041 1 $aeng$hfre
043 $ae-fr---
050 00 $aTX773$b.B49813 1998
082 00 $a641.8/65/0944$221
100 1 $aBilheux, Roland,$d1944-
240 10 $aTraité de pâtisserie artisanale.$lEnglish
245 10 $aProfessional French pastry series /$cRoland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson.
250 $a2nd ed.
260 $aParis :$bCompagnie internationale de consultation éducation et media ;$aNew York :$bJohn Wiley,$c<1998- >
300 $av. <4 > :$bcol. ill. ;$c31 cm.
500 $aTranslation of: Traité de pâtisserie artisanale.
505 1 $a-- v. 4. Decorations, borders and letters, marzipan, and modern desserts.
650 0 $aPastry$zFrance.
650 0 $aCooking, French.
650 0 $aCake decorating.
700 1 $aEscoffier, Alain,$d1947-
700 1 $aMichalet, Pierre.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley034/98158019.html
856 4 $3Table of Contents$uhttp://www.loc.gov/catdir/toc/onix05/98158019.html