MARC Record from Harvard University

LEADER: 03530cam a22004214a 4500
005 20140114114436.0
008 060210s2006 caua 001 0 eng
001 990138237490203941
010 $a^^2006004651
015 $aGBA662718$2bnb
016 7 $a013512160$2Uk
020 $a0811851508 (hardcover)$0(uri) http://www.isbnsearch.org/isbn/0811851508
020 $a9780811851503$0(uri) http://www.isbnsearch.org/isbn/9780811851503
035 $a(OCoLC)63705854$0(uri) http://www.worldcat.org/oclc/63705854
040 $aDLC$beng$cDLC$dBAKER$dUKM$dC#P$dBTCTA$dYDXCP$dIG#$dBUR$dCQU$dVP@$dOCLCQ$dBDX$dOCLCF$dSLR
042 $apcc
043 $an-us-ca
050 00 $aTX773$b.P96 2006
082 00 $a641.8/65$222
100 1 $aPrueitt, Elisabeth M.$0(uri) http://id.loc.gov/authorities/names/n2006010142$0(uri) http://viaf.org/viaf/sourceID/LC|n2006010142
245 10 $aTartine /$cby Elisabeth M. Prueitt and Chad Robertson ; foreword by Alice Waters ; photographs by France Ruffenach.
260 $aSan Francisco :$bChronicle Books,$cc2006.
300 $a223 p. :$bill. (chiefly col.) ;$c26 cm.
500 $aIncludes index.
505 0 $aBreakfast -- Tarts & pies -- Cakes -- Fruit desserts -- Cookies -- Pastries & confections -- Cream desserts -- With a glass of wine -- Basic bakery recipes.
520 $aPastry chef Prueitt and master baker Robertson of San Francisco's acclaimed Tartine Bakery share not only their recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. Along with the sweets, cakes, and confections come savory treats--there's a little something here for breakfast, lunch, tea, supper, hors d'oeuvre--and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust.--From publisher description.
650 0 $aDesserts$0(uri) http://id.worldcat.org/fast/fst00891422$0(uri) http://id.loc.gov/authorities/subjects/sh85037243
650 0 $aPastry.$0(uri) http://id.worldcat.org/fast/fst01054726$0(uri) http://id.loc.gov/authorities/subjects/sh85098615
610 20 $aTartine (Bakery)$0(uri) http://id.worldcat.org/fast/fst01634700$0(uri) http://id.loc.gov/authorities/names/n2006010312$0(uri) http://viaf.org/viaf/sourceID/LC|n2006010312
610 27 $aTartine (Bakery)$2fast$0(uri) http://id.worldcat.org/fast/fst01634700$0(uri) http://id.loc.gov/authorities/names/n2006010312$0(uri) http://viaf.org/viaf/sourceID/LC|n2006010312
650 7 $aDesserts$2fast$0(uri) http://id.worldcat.org/fast/fst00891422$0(uri) http://id.loc.gov/authorities/subjects/sh85037243
650 7 $aPastry$2fast$0(uri) http://id.worldcat.org/fast/fst01054726$0(uri) http://id.loc.gov/authorities/subjects/sh85098615
655 7 $aCookbooks.$2lcgft$0(uri) http://id.loc.gov/authorities/genreForms/gf2011026169
700 1 $aRobertson, Chad.$0(uri) http://id.loc.gov/authorities/names/n2006010144$0(uri) http://viaf.org/viaf/sourceID/LC|n2006010144
700 1 $aRuffenach, France.$0(uri) http://id.loc.gov/authorities/names/n2006095493$0(uri) http://viaf.org/viaf/sourceID/LC|n2006095493
563 $aBound in original color illustrated boards.$5sch$8222169637460003941
852 8 $bSCH$cHD$zRSP2TZ$8222169637460003941
876 $8222169637460003941$q1$78$mHD$yBOOK$pRSP2TZ$cHD$0232169637420003941$3Reading Room Use Only$h62$bSCH$lSCH