The modern pastry chef's guide to professional baking.

The modern pastry chef's guide to professional baking.

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Bibliographic Details
Author / Creator:	D'Ermo, Dominique, 1927-
Edition:	[First edition].
Imprint:	New York Harper & Row [1962]
Description:	302 pages illustrations 25 cm
Language:	English
Series:	Alma S. Lach Culinary Library.
Subject:	Cooking. Pastry. Quantity cooking. Pastry. Quantity cooking.
Format:	Print Book
Local Note:	Copy 2: University of Chicago Library's copy 2 is from the Culinary Library of Alma S. Lach, Gift of Sandra Lach Arlinghaus and William C. Arlinghaus.
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/10511428

Hidden Bibliographic Details
Other authors / contributors:	Alma S. Lach Culinary Library.
Provenance:	Copy 2: Binding: Includes dust jacket; black publisher's cloth over boards with gilt design on front board and lettering on spine.

Crerar, Lower Level, Bookstacks

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Holdings details from Crerar, Lower Level, Bookstacks
Call Number:	TX773.D378 1962 c.1
c.1	Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian

Special Collections, Rare Books

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Holdings details from Special Collections, Rare Books
Call Number:	TX773.D378 1962 c.2
c.2	Available Loan period: Special Collections Reading Room use only Request from SCRC Need help? - Ask SCRC or Request Scans