| 000 | 01131pam a2200253 i 4500 | ||
|---|---|---|---|
| 999 |
_c1031 _d1031 |
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| 001 | 3245451 | ||
| 005 | 20220618020011.0 | ||
| 008 | 801219s1981 nyua 001 0 eng | ||
| 010 | _a 80028626 | ||
| 020 | _a0671242768 | ||
| 040 |
_aDLC _cDLC _dZET-Ke |
||
| 050 | 0 | 0 |
_aTX773 _b.C58 1981 |
| 100 | 1 |
_aClayton, Bernard. _92055 |
|
| 245 | 1 | 4 |
_aThe complete book of pastry, sweet and savory / _cBernard Clayton, Jr. ; ill. by Tom Stoerrle. |
| 260 |
_aNew York : _bSimon & Schuster, _cc1981. |
||
| 300 |
_a411 p. : _bill. ; _c24 cm. |
||
| 500 | _aIncludes index. | ||
| 505 | _aPreface -- Introduction -- Ingredients to make fine pastries -- Equipment to make fine pastries -- Sources of supply -- Why pastries rise -- Pie -- Cream puff pastry -- Turnovers -- Kipferl and cannoli -- Puff pastries -- Strudel dough and phyllo leaves -- Entree pies -- Danish pastry -- Dessert dumplings -- Tarts and quiches -- Pizza and pissaladiere. | ||
| 650 | 0 |
_aPastry. _92056 |
|
| 650 | 0 |
_aDesserts. _92057 |
|
| 650 | 0 |
_aInternational cooking. _92058 |
|
| 906 |
_a7 _bcbc _corignew _du _eocip _f19 _gy-gencatlg |
||
| 942 |
_2lcc _cBK _hTX773 _02 |
||