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法式甜點關鍵基礎: 糕點烘焙的基本理論與科學探討= Patisserie...
~
丁睿俐
法式甜點關鍵基礎: 糕點烘焙的基本理論與科學探討= Patisserie: the basics/
Record Type:
Language materials, printed : Monograph/item
Title/Author:
法式甜點關鍵基礎: / 金東石(Eric Kim)作 ; 丁睿俐翻譯
Reminder of title:
糕點烘焙的基本理論與科學探討= Patisserie: the basics/
remainder title:
糕點烘焙的基本理論與科學探討
Author:
金東石
other author:
丁睿俐
Published:
臺北市: 睿其書房, : 2023[民112],
[NT 15000922]:
初版
Description:
351面: 彩圖, 彩像; : 27cm;
Notes:
譯自: 파티스리 : 더 베이직
Subject:
點心食譜 -
ISBN:
9786267359099(平裝):
法式甜點關鍵基礎: 糕點烘焙的基本理論與科學探討= Patisserie: the basics/
金東石
法式甜點關鍵基礎:
糕點烘焙的基本理論與科學探討= Patisserie: the basics/ 糕點烘焙的基本理論與科學探討金東石(Eric Kim)作 ; 丁睿俐翻譯 - 初版 - 臺北市: 睿其書房, 2023[民112] - 351面: 彩圖, 彩像; 27cm - 悅滋味; 158. - 悅滋味; 158.
譯自: 파티스리 : 더 베이직
ISBN: 9786267359099(平裝): NT880Subjects--Topical Terms:
370928
點心食譜
法式甜點關鍵基礎: 糕點烘焙的基本理論與科學探討= Patisserie: the basics/
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based on 0 review(s)
ALL
前棟3F一般圖書區(圖書館) 3F General Monographic Collections (Front Building)
Items
1 records • Pages 1 •
1
Inventory Number
Location Name
Item Class
Material type
Call number
Usage Class
Volume Number
Loan Status
No. of reservations
Opac note
Attachments
00389555
前棟3F一般圖書區(圖書館) 3F General Monographic Collections (Front Building)
一般圖書
一般圖書 (Book)
427.16 K49 2023
一般使用(Normal)
On shelf
0
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1 records • Pages 1 •
1
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