| 000 | 01014cam a2200277 i 4500 | ||
|---|---|---|---|
| 001 | u80284 | ||
| 003 | SIRSI | ||
| 005 | 20240619145144.0 | ||
| 008 | 110131 eng | ||
| 020 | _a0764588443 | ||
| 020 | _a9780764588440 | ||
| 050 |
_aTX791 _b.G73 2007 |
||
| 100 | 1 |
_aGreweling, Peter P. , _eauthor _915057 |
|
| 245 | 1 | 0 |
_aChocolates and confections : _bformula, theory and technique for the artisan confectioner / _cThe Culinary Institute of America, Peter P. Greweling. |
| 264 | 1 |
_aHoboken, NJ : _bJohn Wiley, _c2007. |
|
| 300 |
_ax, 388 pages : _billustrations, color ; _c30 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 596 | _a3 | ||
| 650 | 0 |
_aChocolate candy. _915058 |
|
| 710 | 2 |
_aCulinary Institute of America. _973713 |
|
| 907 |
_a.b10157414 _b07-11-22 _c15-03-18 |
||
| 998 |
_am _b06-11-22 _cm _da _e- _feng _g _h0 |
||
| 999 |
_c9170 _d9170 |
||