| 000 | 00878cam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | 2001046952 | ||
| 003 | DLC | ||
| 005 | 20190729110635.0 | ||
| 008 | 011016s2002 nyua 001 0 eng | ||
| 010 | _a 2001046952 | ||
| 020 | _a0471359254 (cloth : alk. paper) | ||
| 040 |
_aDLC _beng _cDLC _dDLC _dMvI |
||
| 050 | 0 | 0 |
_aTX773 _b.F75 2002 |
| 082 | 0 | 0 |
_a641.8/65 _221 |
| 100 | 1 |
_aFriberg, Bo, _d1940- |
|
| 245 | 1 | 4 |
_aThe professional pastry chef : _bfundamentals of baking and pastry / _cBo Friberg, with Amy Kemp Friberg. |
| 250 | _a4th ed. | ||
| 260 |
_aNew York : _bJ. Wiley, _cc2002. |
||
| 300 |
_axvii, 1020 p., [24] p. of plates : _cill. (some col.) ; _c29 cm |
||
| 500 | _aIncludes index. | ||
| 650 | 0 | _aPastry. | |
| 700 | 1 | _aFriberg, Amy Kemp. | |
| 948 | _au620953 | ||
| 949 |
_aTX773 .F75 2002 _wLC _c1 _hEY8RZ _i33039001401149 |
||
| 596 | _a1 | ||
| 903 | _a34391 | ||
| 999 |
_c34391 _d34391 |
||