| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:33262310:3638 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:33262310:3638?format=raw |
LEADER: 03638cam a2200649 i 4500
001 855264286
003 OCoLC
005 20151005115715.0
008 130806s2014 maua 001 0 eng
010 $a2013031653
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035 $a(OCoLC)855264286$z(OCoLC)854944211
037 $bHoughton Mifflin Harcourt, 6227 Sea Harbor Dr 5th Fl, Orlando, FL, USA, 32887$nSAN 215-3793
037 $aBRO-cust20140502-117
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050 00 $aTX773$b.M5327 2014
082 00 $a641.86/52$223
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100 1 $aMigoya, Kristina Petersen.
245 10 $aPies and tarts :$bthe definitive guide to classic and contemporary favorites from the world's premier culinary college /$cKristina Petersen Migoya ; photography by Ben Fink.
264 1 $aBoston ;$aNew York :$bHoughton Mifflin Harcourt,$c[2014]
300 $avi, 330 pages :$bcolor illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"The Culinary Institute of America."
504 $aIncludes index.
505 0 $aTools, equipment, and ingredients -- Techniques -- Pie and tart crusts -- Fruit -- Cream -- Custard -- Chocolate and nut -- Savory -- Finishing techniques and recipes.
520 $aCollects recipes from the Culinary Institute of America for a variety of pies and tarts, including apple, pumpkin, and pecan, and also features entrees like quiches and empanadas, with illustrated instructions for basic techniques such as making crusts, custards, and meringue.
650 0 $aPies.
655 7 $aCookbooks.$2lcgft
710 2 $aCulinary Institute of America.
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938 $aYBP Library Services$bYANK$n10907817
938 $aBaker and Taylor$bBTCP$nBK0013668496
956 $aPre-reclamation 001 value: ocn855264286
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