Professional French pastry series

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Bibliographic Details
Main Author:	Bilheux, Roland 1944-
Other Authors:	Michalet, Pierre, Escoffier, Alain 1947-
Format:	Book
Published:	Paris CICEM 1988
Subjects:	Cake decorating Cookery, French Pastry > France
Online Access:	Click Here to View Status and Holdings.
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MARC


LEADER	00000n a2200000 a 4501
001	wils-65470
020	#	#	\|a 0442205686
090	0	0	\|a TX773 \|b .B49813 1988
100	1	#	\|a Bilheux, Roland \|d 1944-
245	1	1	\|a Professional French pastry series \|c Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet \|f translated by Rhona Poritzky-Lauvandand and James Peterson
260	#	#	\|a Paris \|b CICEM \|c 1988
300	#	#	\|a 240 p. \|b ill. \|c 31 cm
500	#	#	\|a Translation of: Traite de patisserie artisanale.# \|a Includes index.
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 Cake decorating
650	#	0	\|a Cookery, French
650	#	0	\|a Pastry \|z France
700	1	#	\|a Michalet, Pierre
700	#	#	\|a Escoffier, Alain \|d 1947-
740	1	#	\|a Traite de patisserie artisanale. \|l English
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=65470
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam