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Hardback. Good.
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The Fundamental Techniques of Classic Pastry Arts Hardcover - 2009
by French Culinary Institute; Judith Choate
Details
- Title The Fundamental Techniques of Classic Pastry Arts
- Author French Culinary Institute; Judith Choate
- Binding Hardcover
- Edition [ Edition: first
- Pages 512
- Volumes 1
- Language ENG
- Publisher Harry N. Abrams, Edison, New Jersey, U.S.A.
- Date 2009-11
- Illustrated Yes
- Features Bookmark, Bibliography, Dust Cover, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9781584798033 / 1584798033
- Weight 5.77 lbs (2.62 kg)
- Dimensions 10.24 x 9.24 x 1.86 in (26.01 x 23.47 x 4.72 cm)
- Library of Congress subjects Cookery, French, Pastry
- Library of Congress Catalog Number 2009006902
- Dewey Decimal Code 641.865
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The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute (Fundamental Techinques)
by The French Culinary Institute
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The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute (Fundamental Techinques)
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The Fundamental Techniques of Classic Pastry Arts
by French Culinary Institute
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Stewart, Tabori, & Chang, 2009-11-01. Illustrated. hardcover. Used: Good.
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The Fundamental Techniques of Classic Pastry Arts
by Institute, French Culinary & Judith Choate
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Stewart, Tabori & Chang. Near Fine in Very Good- dust jacket. 2009. Hardcover. 1584798033 . Binding solid. Pages unmarked and quite bright. Both ribbon bookmarks (one red, one silver) in fine condition. Pictorial cloth cover has only minor wear to corners, and otherwise fine. Dustjacket has some wear to edges. Extra charges for international shipping. ; 10.4 X 9.3 X 1.9 inches; 512 pages .
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The Fundamental Techniques of Classic Pastry Arts
by French Culinary Institute; Choate, Judith
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Fundamental Techniques of Classic Pastry
by Choate, Judith & The French Culinary Institute
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New York, USA: Stewart Tabori & Chang, 2009. Second-hand hardcover. Choate, Judith & The French Culinary Institute. The Fundamental Techniques of Classic Pastry Arts. Abrams: New York, 2009. 4to (235x260mm) HC 512pp. (foreword by Dorothy Cann Hamilton; introduction by Jaques Torres) VG/VG light shelfwear to edges
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The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute
by French Culinary Institute/ Choate, Judith
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Stewart Tabori & Chang, 2009. Hardcover. New. 1st edition. 512 pages. 9.25x10.00x2.00 inches.
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