| Record ID | marc_loc_updates/v37.i23.records.utf8:11183807:890 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i23.records.utf8:11183807:890?format=raw |
LEADER: 00890cam a22002897a 4500
001 2008920842
003 DLC
005 20090604142930.0
008 080114s2009 miua b 001 0 eng d
010 $a 2008920842
020 $a9781418011697
020 $a141801169X
035 $a(OCoLC)ocn166380430
040 $aBTCTA$cBTCTA$dBAKER$dYDXCP$dUAB$dDLC
042 $alccopycat
050 00 $aTX769$b.A38 2009
082 00 $a641.8/15$222
245 00 $aAdvanced bread and pastry :$ba professional approach /$cMichel Suas ; photography by Frank Wing Photography.
246 30 $aBread and pastry
260 $aDetroit :$bDelmar Cengage Learning,$cc2009.
300 $axii, 1043 p. :$bcol. ill. ;$c28 cm.
504 $aIncludes bibliographical references (p. 1019) and indexes.
650 0 $aBread.
650 0 $aPastry.
650 0 $aBaked products.
650 0 $aBaking.
700 1 $aSuas, Michel.