| 000 | 00897nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520102822.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780688169077 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 773 .D83 1999 | ||
| 100 |
_aDuchene, Laurent _eauthor |
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| 245 | 0 |
_aLe cordon bleu : _bdessert techniques / _cLaurent Duchene and Bridget Jones |
|
| 260 |
_aNew York : _bWilliam Morrow and Company, Inc., _cc1999 |
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| 300 |
_a224 pages : _billustrations ; _c29 cm. |
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| 365 | _bUSD1499 | ||
| 504 | _aIncludes index. | ||
| 505 | _aFruit Desserts -- Iced Desserts -- Custards, Creams & Whips -- Souffles, Mousses, & Meringues -- Soft Cheese Desseerts -- Batters & Omelettes -- Basic Techniques -- Cakes & Gateaux -- Pastries -- Grains -- Petits Fours -- Finishing Touches. | ||
| 650 | _aDESSERTS | ||
| 700 |
_aJones, Bridget _eco-author |
||
| 942 |
_2lcc _cBK |
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| 999 |
_c16134 _d16134 |
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