| 000 | 00743nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c22063 _d22063 |
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| 003 | KKBBM | ||
| 005 | 20230921112439.0 | ||
| 008 | 210301b ||||| |||| 00| 0 eng d | ||
| 020 | _a9781584799344 (alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC _dKKBBM |
||
| 082 | 0 | 0 |
_a641.815 FUN _222 |
| 245 | 0 | 4 |
_aThe fundamental techniques of classic bread baking _cthe French Culinary Institute |
| 260 |
_aNew York _bStewart, Tabori & Chang _cc2011 |
||
| 300 |
_a351 p. _bcol. ill. _c24 x 26 cm |
||
| 505 | 0 | _aGerman and middle European breads -- Gluten-free formulas -- Classic Italian breads -- Classic French breads -- Advanced bread formulas. | |
| 650 | 0 |
_aBread. _94829 |
|
| 710 | 2 |
_aFrench Culinary Institute (New York, N.Y.) _912200 |
|
| 942 |
_2ddc _cBK |
||