The fundamental techniques of classic pastry arts
(Book)
Author
Contributors
Published
New York : Stewart, Tabori & Chang, 2009.
ISBN
9781584798033 (hc)
Physical Desc
512 pages : color illustrations ; 24 x 27 cm
Status
Description
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Also in this Series
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Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| Adult Nonfiction (3rd floor) | NF 641.865 CHOATE 2009 | Checked Out | May 5, 2024 |
More Details
Published
New York : Stewart, Tabori & Chang, 2009.
Format
Book
Language
English
ISBN
9781584798033 (hc)
Notes
General Note
"The French Culinary Institute."
Bibliography
Includes bibliographical references (pages 492-493) and index.
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Citations
APA Citation, 7th Edition (style guide)
Choate, J., & Septimus, M. (2009). The fundamental techniques of classic pastry arts . Stewart, Tabori & Chang.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Choate, Judith and Matthew Septimus. 2009. The Fundamental Techniques of Classic Pastry Arts. Stewart, Tabori & Chang.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Choate, Judith and Matthew Septimus. The Fundamental Techniques of Classic Pastry Arts Stewart, Tabori & Chang, 2009.
MLA Citation, 9th Edition (style guide)Choate, Judith., and Matthew Septimus. The Fundamental Techniques of Classic Pastry Arts Stewart, Tabori & Chang, 2009.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
