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00000cam a2200000 7i4500 |
| 001 |
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110418s2012 nyu eng |
| 020 |
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|a 1439057133 (hardback : alk. paper)
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| 020 |
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|a 9781439057131 (hardback : alk. paper)
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| 050 |
0 |
0 |
|a TX773
|b .P38 2012
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| 090 |
0 |
0 |
|a TX773
|b .P38 2012
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| 245 |
0 |
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|a Patisserie and baking foundations
|c the chefs of Le Cordon Bleu
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| 260 |
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|a Clifton Park, New York
|b Delmar Cengage Learning
|c c2012
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| 300 |
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|a xiv, 402 p.
|b col. ill.
|c 28 cm
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| 650 |
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|a Baking
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| 650 |
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|a Cake
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| 650 |
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0 |
|a Pastry
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| 710 |
2 |
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|a Le Cordon Bleu
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| 999 |
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|a 1000151764
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|