| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:123957296:1248 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:123957296:1248?format=raw |
LEADER: 01248cam a2200325Ia 4500
001 013107928-X
005 20120312163305.0
008 770921s1941 ilua 001 0 eng
010 $a 41008876
035 0 $aocm03284548
040 $aDLC$cOCP$dCUS$dSLR
050 4 $aTX791$b.B44
082 $a641.85
245 04 $aThe candy book /$cedited by Ruth Berolzheimer ; associate editors, Edna L. Gaul, Ethel Marie McDonald, Helen Lucy Kinney ... [and others].
260 $aChicago, Ill. :$bConsolidated Book Publishers,$cc1941.
300 $a48 p. :$bill. ;$c22 cm.
500 $a"Culinary Arts Institute."
500 $a"Everything you need to know about making-- fondant candies, chocolate candies, fudges, caramels, divinities and nougats, taffies and kisses, brittles and hard candies, uncooked candies, maple candies, coconut candies, marzipans, glacéed fruits and nuts."
500 $a"115"--Cover.
500 $aIncludes index.
650 0 $aConfectionery.
650 0 $aCandy.
700 1 $aBerolzheimer, Ruth,$eed.
700 1 $aGaul, Edna L.,$ejoint ed.
710 2 $aCulinary Arts Institute.
700 1 $aBerolzheimer, Ruth,$eeditor.
700 1 $aGaul, Edna L.,$eeditor.
988 $a20120227
049 $aSLRR
906 $0DLC