| 000 | 01107cam a22003018a 4500 | ||
|---|---|---|---|
| 005 | 20221115154500.0 | ||
| 008 | 090727s2008 be a 000 0 eng | ||
| 020 | _z9782960048797 (hbk.) | ||
| 020 | _z2960048792 (pbk.) | ||
| 035 | _a(ATU)b11453990 | ||
| 035 | _a(OCoLC)429605147 | ||
| 040 |
_aATU _cATU |
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| 082 | 0 | 4 |
_a641.853 _222 |
| 100 | 1 |
_aLeroux, Stéphane. _91222084 |
|
| 245 | 1 | 0 |
_aStéphane Leroux : _bmatiere chocolat / _cStéphane Leroux. |
| 264 | 1 |
_aBrussels : _bFrancoise Blouard, _cc2008. |
|
| 300 |
_a136 p. : _bcol. ill. ; _c35 cm. |
||
| 600 | 1 | 0 |
_aLeroux, Stéphane. _91222084 |
| 650 | 0 |
_aChocolate candy. _9315378 |
|
| 650 | 0 |
_aGarnishes (Cooking) _9316126 |
|
| 650 | 0 |
_aFood presentation _9318040 |
|
| 650 | 0 |
_aTable setting and decoration _9324759 |
|
| 700 | 0 |
_aGabriel, Jean-Pierre, _d1955- _tStéphane Leroux : design techniques for chocolate. |
|
| 907 |
_a.b11453990 _b17-12-18 _c27-10-15 |
||
| 942 | _cB | ||
| 945 |
_a641.853 LER _g1 _iA361147B _j0 _lcmain _o- _p$341.41 _q- _r- _s- _t0 _u9 _v0 _w0 _x0 _y.i12935712 _z29-10-15 |
||
| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gbe _h0 |
||
| 999 |
_c1194243 _d1194243 |
||