| Record ID | marc_loc_updates/v36.i30.records.utf8:4864095:1424 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i30.records.utf8:4864095:1424?format=raw |
LEADER: 01424cam a22003134a 4500
001 2006004538
003 DLC
005 20080722100701.0
008 060213s2007 njua b 001 0 eng
010 $a 2006004538
015 $aGBA696445$2bnb
016 7 $a013601989$2Uk
020 $a0764588443 (cloth)
020 $a9780764588440 (cloth)
035 $a(OCoLC)ocm64065871
035 $a(OCoLC)64065871$z(OCoLC)76362954$z(OCoLC)123172525$z(OCoLC)225173738
040 $aDLC$cDLC$dBAKER$dYDXCP$dBTCTA$dC#P$dUKM$dVP@$dEYE$dCHY$dCOO$dDLC
042 $apcc
050 00 $aTX791$b.G786 2007
082 00 $a641.3/374$222
100 1 $aGreweling, Peter P.
245 10 $aChocolates and confections :$bformula, theory, and technique for the artisan confectioner /$cPeter P. Greweling ; the Culinary Institute of America.
260 $aHoboken, N.J. :$bJohn Wiley and Sons,$cc2007.
300 $ax, 388 p. :$bcol. ill. ;$c29 cm.
504 $aIncludes bibliographical references (p. 382) and index.
505 00 $tConfectionary ingredients --$tCacao and chocolate --$tPackaging and storage --$tFundamental techniques --$tCream ganache --$tButter ganache --$tNon-crystalline confections --$tCrystalline confections --$tJellies --$tAerated confections --$tNut centers.
650 0 $aChocolate candy.
710 2 $aCulinary Institute of America.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip068/2006004538.html