| 000 | 01384cam a22003258a 4500 | ||
|---|---|---|---|
| 005 | 20230526151036.0 | ||
| 008 | 060930s2006 nju 001 0 eng | ||
| 010 | _a 2006004538 | ||
| 011 | _aChanged OCLC from 123172525 to 64065871 | ||
| 020 | _a0764588443 (cloth) | ||
| 035 | _a(ATU)b1125063x | ||
| 035 | _a(DLC) 2006004538 | ||
| 035 | _a(OCoLC)64065871 | ||
| 040 | _aDLC | ||
| 050 | 0 | 0 |
_aTX791 _b.G786 2006 |
| 082 | 0 | 0 |
_a641.3/374 _222 |
| 100 | 1 |
_aGreweling, Peter P. _91063591 |
|
| 245 | 1 | 0 |
_aChocolates and confections : _bformula, theory, and techniques for the artisan confectioner / _cThe Culinary Institute of America, Peter Greweling. |
| 263 | _a0701 | ||
| 264 | 1 |
_aHoboken, NJ : _bWiley, _cc2006. |
|
| 300 |
_ax, 388 p. : _bcol. ill. ; _c28 cm. |
||
| 500 | _aIncludes index. | ||
| 505 | 0 | _aConfectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers. | |
| 650 | 0 |
_aChocolate candy _9315378 |
|
| 710 | 2 |
_aCulinary Institute of America. _9312155 |
|
| 907 |
_a.b1125063x _b20-03-18 _c27-10-15 |
||
| 942 | _cB | ||
| 945 |
_a641.3374 GRE _g1 _iA373716B _j0 _lcmain _o- _p$92.24 _q- _r- _s- _t0 _u31 _v14 _w0 _x4 _y.i12609316 _z29-10-15 |
||
| 998 |
_ab _ac _b20-03-18 _cm _da _feng _gnju _h0 |
||
| 999 |
_c1177550 _d1177550 |
||