French Professional pastry series : Doughs, batters, and meringues
(Book)

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Published
Paris : New York : CICEM (Compagnie internationale de consultation education et media) ; John Wiley, <1998-2000>.
Edition
2nd ed.
Physical Desc
v. <1-4> : col. ill. ; 31 cm.
Status
Adult Nonfiction / HOME & GARDEN
641.8 / BILHE, R / french p
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Published
Paris : New York : CICEM (Compagnie internationale de consultation education et media) ; John Wiley, <1998-2000>.
Format
Book
Edition
2nd ed.
Language
English

Notes

General Note
Translation of: Traite de p^atisserie artisanale.

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Citations

APA Citation, 7th Edition (style guide)

Bilheux, R., Escoffier, A., & Michalet, P. (19982000). French Professional pastry series : Doughs, batters, and meringues (2nd ed.). CICEM (Compagnie internationale de consultation education et media) ; John Wiley.

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

Bilheux, Roland, 1944-, Alain Escoffier and Pierre. Michalet. 19982000. French Professional Pastry Series : Doughs, Batters, and Meringues. CICEM (Compagnie internationale de consultation education et media) ; John Wiley.

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

Bilheux, Roland, 1944-, Alain Escoffier and Pierre. Michalet. French Professional Pastry Series : Doughs, Batters, and Meringues CICEM (Compagnie internationale de consultation education et media) ; John Wiley, 19982000.

MLA Citation, 9th Edition (style guide)

Bilheux, Roland, Alain Escoffier, and Pierre Michalet. French Professional Pastry Series : Doughs, Batters, and Meringues 2nd ed., CICEM (Compagnie internationale de consultation education et media) ; John Wiley, 19982000.

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.

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