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  <titleInfo>
    <title>Arte y secretos de la reposteria</title>
  </titleInfo>
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  <originInfo>
    <place>
      <placeTerm type="text">España</placeTerm>
    </place>
    <publisher>HYMSA</publisher>
    <dateIssued>[2000]</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">spa</languageTerm>
  </language>
  <physicalDescription>
    <extent>6v.   il.</extent>
  </physicalDescription>
  <note>Incluye indice</note>
  <note>v.1 Nociones basicas y decoracion; v.2 Panificacion y bolleria; v.3 Bizcocho, pasta quebrada hojaldre; v.4 Pasta choux, Dulces de sarten dulces de cuchara; v.5 compotas y dulces con frutas helados; v.6 pasteles y tortas tradicionales dulces y golosinas </note>
  <subject>
    <topic>Panes</topic>
  </subject>
  <subject>
    <topic>Postres</topic>
  </subject>
  <classification authority="lcc">TX773 .A78</classification>
  <classification authority="ddc">641.86 ART</classification>
  <identifier type="isbn">8471833492</identifier>
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    <recordCreationDate encoding="marc">061102</recordCreationDate>
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