| Record ID | marc_loc_2016/BooksAll.2016.part39.utf8:158227145:1600 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part39.utf8:158227145:1600?format=raw |
LEADER: 01600cam a22003617a 4500
001 2011927694
003 DLC
005 20140715080021.0
008 110418s2012 nyua 001 0 eng d
010 $a 2011927694
020 $a9781439057131
020 $a1439057133
035 $a(OCoLC)ocn777480556
040 $aSITPL$cSITPL$dSITPL$dS4S$dYDXCP$dCNNAI$dOCLCF$dPHUSC$dDLC
042 $alccopycat
050 00 $aTX773$b.P356 2012
082 00 $a641.81/5$223
245 00 $aPâtisserie and baking foundations /$cthe chefs of Le Cordon Bleu.
246 1 $iAt head of title:$aLe Cordon Bleu
260 $aClifton Park, N.Y. :$bDelmar Cengage Learning,$cc2012.
300 $axiv, 402 p. :$bcol. ill. ;$c29 cm.
500 $aIncludes index.
520 $aOffers a thorough introduction to classic French patisserie techniques. This book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs. It is suitable for aspiring professional chefs.--$cSource other than Library of Congress.
650 0 $aBaking.
650 0 $aPastry.
650 0 $aCake.
650 7 $aBaking.$2fast
650 7 $aCake.$2fast
650 7 $aPastry.$2fast
710 2 $aLe Cordon Bleu.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy1409/2011927694-t.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1409/2011927694-d.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1409/2011927694-b.html