000			01750cgm a2200385 a 4500
001			vtls003219029
003			MY-SjTCS
005			20200226114800.0
007			vd cvaizu
008			110624p20072006nyu061 s00 vleng d
020			_a9781583153338 (DVD)
020			_a1583153330 (DVD)
039		9	_a201111021500 _bpushpa _c201111021422 _dpushpa _y201106241101 _zwilmina
082	0	4	_a641.6374 _bCHO 2007
245	0	0	_aChocolate decoration techniques with Ewald Notter _h[videorecording] / _cproduced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts.
260			_a[Hyde Park, N.Y.] : _bCulinary Institute of America [distr.] : _bFood & Beverage Institute, _cc2007.
300			_a1 videodisc (61 min.) : _bsd., col. ; _c4 3/4 in.
490	0		_aProChef training materials
500			_aOriginally produced c2006.
505	0		_aChocolate decoration techniques (37 min.) -- Advanced chocolate decoration techniques (24 min.)
508			_aWriter/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
511	1		_aHost/instructor, Ewald Notter.
520			_aExplains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
538			_aDVD.
650		0	_aCooking (Chocolate) _945659
650		0	_aChocolate.
700	1		_aMiller, Philip. _953227
700	1		_aNotter, Ewald, _d1955-
700	1		_aMeyer, Joanne A.
710	2		_aFood and Beverage Institute (Culinary Institute of America) _914051
710	2		_aCulinary Institute of America. _911939
710	2		_aNotter School of Pastry Arts
740	0	2	_aAdvanced chocolate decoration techniques
920			_aAVLS : 165895
999			_c138020 _d138020