The professional French pastry series

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Bibliographic Details
Main Author:	Bilheux, Roland 1944-
Other Authors:	Escoffier, Alain 1947-, Poritzky-Lauvand, R., Peterson, J.
Format:	Book
Published:	Paris Van Nostrand Reinhold 1988
Subjects:	Pastry > France Cookery, French Cake decorating > France
Online Access:	Click Here to View Status and Holdings.
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090	0	0	\|a TX773 \|b .B49813 1988
100	1	#	\|a Bilheux, Roland \|c 1944-
240	1	0	\|a Traite de patisserie artisanale \|l English
245	1	4	\|a The professional French pastry series \|c Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by R. Poritzky-Lauvand and J. peterson
260	#	#	\|a Paris \|b Van Nostrand Reinhold \|c 1988
300	#	#	\|a v <1-4> \|b col. ill. \|c 31 cm
500	#	#	\|a Includes index
500	#	#	\|a Vol. 3: Petits 3 fours, chocolate, frozen desserts and sugar work
505	1	#	\|a v. 1. Doughs, batters, and meringues -- v. 2. Creams, confections, and finished desserts -- v. 3. Petits fours, chocolate, frozen desserts, and sugar work -- Decorations, borders and letters, marzipan, and modern desserts
650	#	0	\|a Pastry \|z France
650	#	0	\|a Cookery, French
650	#	0	\|a Cake decorating \|z France
700	1	#	\|a Escoffier, Alain \|c 1947-
700	#	#	\|a Poritzky-Lauvand, R.
700	#	#	\|a Peterson, J.
745	0	0	\|a Traite de patisserie artisanale
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=017113
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