LEADER 00000cam  2200625Ia 4500 
001    ocn875181383 
003    OCoLC 
005    20141014102431.0 
008    140331s2014    cc a   g      000 0 chi d 
019    887791851 
020    9787518001354 
020    7518001357 
035    (OCoLC)875181383|z(OCoLC)887791851 
040    MLN|beng|cMLN|dOCLCF|dCCHGZ 
049    CKEA 
066    |c$1 
082 14 641|223 
084    TS972.132-64|2clc 
090    TX809.W45|bS44 2014 
245 00 |6880-01|aShi yong mian dian zhi zuo ji fa quan tu jie /
       |cShen Jianji, Shuang Fu zhu bian. 
250    |6880-02|aDi 1 ban. 
264  1 |6880-03|aBeijing Shi :|bZhongguo fang zhi chu ban she,
       |c2014. 
300    128 pages :|bcolor illustrations ;|c29 cm +|e1 DVD (4 3/4 
       in.). 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  |6880-04|aDa chu bi du xi lie 
546    In simplified Chinese script. 
650  0 Cooking (Wheat) 
650  0 Cooking, Chinese. 
650  0 Wheat products|zChina. 
650  0 Dim sum. 
650  7 Cooking, Chinese.|2fast|0(OCoLC)fst01753278 
650  7 Cooking (Wheat)|2fast|0(OCoLC)fst01754928 
650  7 Dim sum.|2fast|0(OCoLC)fst00893833 
650  7 Wheat products.|2fast|0(OCoLC)fst01174446 
651  7 China.|2fast|0(OCoLC)fst01206073 
700 1  |6880-05|aShen, Jianji. 
700 0  |6880-06|aŚongqur,|d1955- 
830  0 |6880-07|aDa chu bi du xi lie. 
880 1  |6100-00/$1|a沈健基. 
880 00 |6245-01/$1|a实用面点制作技法全图解 /|c沈健基, 双福主编. 
880    |6250-02/$1|a第1版. 
880 1  |6490-04/$1|a大厨必读系列 
880    |6500-00/$1|a附光盘: ISBN 978-7-88310-201-4. 
880    |6500-00/$1|a大厨必读系列. 
880    |6520-00/$1|a本书定位于新入职的厨师和想成为厨师的人, 
       系统介绍了面点基础, 基本面点技法, 面点通用制熟技法, 
       中式特色面点制作技法和创意面点制作技法. 
880 1  |6700-05/$1|a沈健基. 
880 1  |6700-06/$1|a双福. 
880  0 |6830-07/$1|a大厨必读系列. 
880  1 |6264-03/$1|a北京市 :|a中国纺织出版社,|c2014. 
880 07 |6650-00/$1|a面食|x制作|v图解.|2cct 
880 07 |6650-00/$1|a面食.|2cct 
994    C0|bCKE