000			00525nam a22001457a 4500
999			_c50187 _d50187
020			_a9781444196443 (pbk)
082			_a641.865 _bBUR
100			_aBurke, Mick _aChris Barker _aNeil Rippington
245	1	0	_aProfessional patisserie _bfor levels 2,3 and professional chefs
260			_aLondon _bHodder Education _c2022
300			_aix, 418 p. _b: ill., Col. _c; 27.5 cm.
500			_aIncludes appendices and index.
650			_aPastry _vHospitality industry _vMenu planning _vPastry products _vFermented goods _vRIHCA
942			_cBK