The professional French pastry series Vol.1

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Bibliographic Details
Main Author:	Bilheux, Roland 1944-
Other Authors:	Escoffier, Alain 1947-, Michalet, Pierre
Format:	Book
Published:	Paris CICEM (Compagnie internationale de consultation education et media) 1988
Subjects:	Pastry > France Cookery, French Cake decorating
Online Access:	Click Here to View Status and Holdings.
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001	wils-65469
020	#	#	\|a 0442202678
090	0	0	\|a TX773 \|b .B49813Vol.1 1988
100	1	#	\|a Bilheux, Roland \|c 1944-
245	1	1	\|a The professional French pastry series \|b Vol.1 \|c Roland Bilheux and Alain Escoffier \|f under the direction of of P. Michalet; translated by R. Poritzky-Lauvand and J. Peterson
260	#	#	\|a Paris \|b CICEM (Compagnie internationale de consultation education et media) \|c 1988
300	#	#	\|a 203 p. \|b ill. \|c 31 cm
500	#	#	\|a Translation of: Traite de patisserie artisanale.
504	#	#	\|a Includes index
505	1	#	\|a v.1.Doughs, batters, and meringues -- v. 2. Creams, confections, and finished desserts -- v. 3. P,aetits fours, chocolate, frozen desserts...
650	#	0	\|a Pastry \|z France
650	#	0	\|a Cookery, French
650	#	0	\|a Cake decorating
700	1	#	\|a Escoffier, Alain \|c 1947-
700	#	#	\|a Michalet, Pierre
745	#	#	\|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=65469
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|00500##a002.17.2\|\|01700##a0011.2.2\|\|