| 000 | 01627cam a2200385 i 4500 | ||
|---|---|---|---|
| 001 | 12565549 | ||
| 003 | OSt | ||
| 005 | 20241126175615.0 | ||
| 008 | 011016s2002 nyua 001 0 eng | ||
| 020 |
_a0471359254 _cRM261.30 _qhardback |
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| 020 | _a9780471359258 | ||
| 039 | 9 |
_c20241126174852.0 _h22 _iNUR SALIZAH NG ABDULLAH |
|
| 040 |
_aLOC _beng _cLOC _dPTSS _erda |
||
| 082 | 0 | 4 |
_a641.865 _221 |
| 090 | 0 | 0 |
_a641.865 _bFRI |
| 100 | 1 |
_aFriberg, Bo, _d1940- _eauthor. _98700 |
|
| 245 | 1 | 4 |
_aThe Professional Pastry Chef : _bFundamentals of Baking and Pastry / _cBo Friberg with Amy Kemp Friberg. |
| 250 | _aFOURTH EDITION | ||
| 264 | 1 |
_aNew York : _bJohn Wiley, _c2002 |
|
| 264 | 4 | _c©2002 | |
| 300 |
_axvii, 1020 pages, [24] page of plates : _billustrations (some colour) ; _c28 cm |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 500 | _aIncludes index. | ||
| 650 | 1 | 0 |
_aPastry. _98703 |
| 700 | 1 |
_aFriberg, Amy Kemp, _eauthor. _98706 |
|
| 856 | 4 |
_uhttps://archive.org/details/professionalpast0000frib/page/n5/mode/2up _zFree eBook from the Internet Archive |
|
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley043/2001046952.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2001046952.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2001046952.html |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cBK |
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| 999 |
_c7572 _d7572 |
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