| 000 | 00991nam a2200277Ia 4500 | ||
|---|---|---|---|
| 999 |
_c231398 _d231398 |
||
| 001 | 313656 | ||
| 003 | OSt | ||
| 005 | 20180309132536.0 | ||
| 008 | 130422s2012 sp a 001 0 spa | ||
| 010 | _a 98032164 | ||
| 020 | _a9788489396456 | ||
| 040 |
_aEVLG _bspa _erda _cost |
||
| 050 | 0 | 0 |
_aTX773 _b.D8130718 2012 |
| 082 | 0 | 0 |
_a641.8/6 _221 |
| 100 | 1 |
_aDuchene, Laurent. _9218654 |
|
| 245 | 1 | 3 |
_aGuía completa de las técnicas culinarias postres / _cLaurent Duchene & Bridget Jones;traducción Ana M. Pérez Martínez. |
| 246 | 3 | 0 | _aLe Cordon Bleu |
| 250 | _a1st ed. | ||
| 260 |
_aBarcelona : _bBlume, _cc2012. |
||
| 300 |
_a224 p. : _bcol. ill. ; _c29 cm. |
||
| 336 |
_2rdacontent _btxt _atext |
||
| 337 |
_2rdamedia _bn _aunmediated |
||
| 338 |
_2rdacarrier _bnc _avolume |
||
| 500 | _aIncludes index. | ||
| 500 | _aTranslation of:Le gordon bleu dessert techniques | ||
| 590 | _aeigm 10/2013 | ||
| 650 | 0 |
_aDesserts _986090 _2Local |
|
| 700 | 1 |
_aJones, Bridget. _9240289 |
|
| 700 | 1 | 0 |
_aPérez Martínez, Ana M. _9263173 |
| 710 | 2 |
_aCordon bleu School : Paris, France _980754 |
|
| 942 |
_2lcc _c6 |
||