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01943aam a22004578i 4500 001 A7A6B7EA46E711E99BA2BC3397128E48 003 SILO 005 20190315010032 008 180501t20192019nyua 001 0 eng 010 $a 2018020959 020 $a 0525576444 020 $a 9780525576440 035 $a (OCoLC)1035216953 040 $a DLC $b eng $e rda $c DLC $d OCLCO $d BDX $d YDX $d OCLCF $d OCLCA $d SSH $d HQD $d JNE $d OCP $d JRZ $d IOU $d SILO 042 $a pcc 050 00 $a TX773 $b .T387 2019 082 00 $a 641.86/52 $2 23 100 1 $a Taylor, Chris, $d 1968 August 13- $e author. 245 14 $a The new pie : $b modern techniques for the classic American dessert / $c Chris Taylor and Paul Arguin. 250 $a First edition. 264 1 $a New York : $b Clarkson Potter/Publishers, $c [2019] 300 $a 272 pages : $b color illustrations ; $c 25 cm 500 $a Includes index. 505 0 $a The new pie crusts -- The new cream pies -- The new fruit pies -- The new nut pies -- The new cocktail pies -- The new custard pies -- The new showpiece pies -- Frills, garnishes, and other accessories for the new pies. 520 $a Chris Taylor and Paul Arguin show bakers of all skill sets how to take their pies to the next level. From fruit classics to modern showpieces, you'll find 75 inspired reasons to break out a pie dish. 650 0 $a Pies. 650 0 $a Cooking $x Technique. 655 7 $a Cookbooks. $2 lcgft 700 1 $a Arguin, Paul M., $e author. 941 $a 9 952 $l DFPC353 $d 20240430020822.0 952 $l GOPG641 $d 20240409032923.0 952 $l RNPC397 $d 20230805011011.0 952 $l BAPH771 $d 20220408010039.0 952 $l YEPF572 $d 20200204093429.0 952 $l TYPH572 $d 20200110075410.0 952 $l UKPD911 $d 20190918040016.0 952 $l KSPG296 $d 20190510010300.0 952 $l TDPH826 $d 20190418010938.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=A7A6B7EA46E711E99BA2BC3397128E48 994 $a C0 $b IOUInitiate Another SILO Locator Search