| 000 | 01233cam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | vtls003233557 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226115308.0 | ||
| 008 | 120703t20112011nyua 001 0 eng | ||
| 020 | _a9781584799344 (hardback) | ||
| 039 | 9 |
_a201809071417 _bVLOAD _c201602151705 _dpushpa _c201601221519 _dmalathy _c201209281619 _dwilmina _y201207031139 _zmalathy |
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| 040 | _erda | ||
| 082 | 0 | 4 |
_a641.815 _bFUN 2011 |
| 245 | 0 | 4 |
_aThe fundamental techniques of classic bread baking / _cby the French Culinary Institute, Judith Choate with the master bread makers and chefs of the French Culinary Institute ; photographs by Matthew Septimus. |
| 246 | 3 | _aTechniques of classic bread making | |
| 246 | 3 | _aClassic bread making | |
| 246 | 3 | _aBread making | |
| 264 | 1 |
_aNew York : _bStewart, Tabori & Chang, _c2011. |
|
| 264 | 4 | _c©2011. | |
| 300 |
_a351 pages : _bcolour illustrations ; _c24 x 26 cm. |
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| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_aBread. _915333 |
|
| 700 | 1 |
_aSeptimus, Matthew. _964802 |
|
| 710 | 2 |
_aFrench Culinary Institute (New York, N.Y.) _962954 |
|
| 920 | _aSABD : 185534 | ||
| 921 | _aSHT : 221379 | ||
| 999 |
_c146402 _d146402 |
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