The fundamental techniques of classic pastry arts
(Book)

Book Cover
Average Rating
Author
Choate, Judith.
Contributors
French Culinary Institute (New York, N.Y.)
Physical Desc
512 pages : col. ill. ; 24 x 26 cm
Status
On the Shelf
2nd Floor - Home
Home 641.865 CHOATE
1 available

Description

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LocationCall NumberStatus
2nd Floor - HomeHome 641.865 CHOATEAvailable

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Subjects

LC Subjects
Cooking, French.
Desserts.
Pastry.

More Details

Format
Book
Language
English
UPC
DLW69917

Notes

Bibliography
Includes bibliographical references (p. 492-493) and index.

Citations

APA Citation, 7th Edition (style guide)

Choate, J. (2009). The fundamental techniques of classic pastry arts . Stewart, Tabori & Chang.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Choate, Judith. 2009. The Fundamental Techniques of Classic Pastry Arts. Stewart, Tabori & Chang.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Choate, Judith. The Fundamental Techniques of Classic Pastry Arts Stewart, Tabori & Chang, 2009.

MLA Citation, 9th Edition (style guide)

Choate, Judith. 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.