| 000 | 01818cam a2200373 i 4500 | ||
|---|---|---|---|
| 005 | 20221101185228.0 | ||
| 008 | 060423s2004 be a f 001 0 eng d | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a902095914X | ||
| 020 | _a9789020959147 | ||
| 035 | _a(ATU)b11097164 | ||
| 035 | _a(OCoLC)57449037 | ||
| 040 |
_aZVM _beng _erda _cZVM _dOCLCQ _dOIP _dBAKER _dBTCTA _dYDXCP _dAU@ _dATU |
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| 050 | 4 |
_aTX791 _b.W9 2004 |
|
| 082 | 0 | 4 |
_a641.3374 _222 |
| 100 | 1 |
_aWybauw, Jean-Pierre, _eauthor. _91057517 |
|
| 245 | 1 | 0 |
_aFine chocolates, great experience / _cJean-Pierre Wybauw ; photography, Tony Le Duc. |
| 264 | 1 |
_aTielt, Belgium : _bUitgeverij Lannoo nv, _c[2004] |
|
| 264 | 4 | _c©2004 | |
| 300 |
_a228 pages : _bcolour illustrations ; _c28 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aCover title. | ||
| 505 | 0 | _aPreface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aChocolate candy _9315378 |
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| 650 | 0 |
_aCandy _9329761 |
|
| 700 | 1 |
_aLe Duc, Tony. _9303938 |
|
| 907 |
_a.b11097164 _b06-09-21 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.3374 WYB _g1 _iA361099B _j0 _lcmain _o- _p$140.65 _q- _r- _s- _t0 _u11 _v1 _w0 _x1 _y.i1290661x _z29-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gbe _h0 |
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| 999 |
_c1166012 _d1166012 |
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