02126pam a2200505 c 4500001001300000005001500013007000300028008004100031020003400072023001800106041001300124049002800137052001900165056001600184082001500200245029500215246005400510260005500564300004700619500014300666500003900809500001700848546004700865650003800912650003700950700004600987700004301033700002401076700002101100700002201121700002201143700002501165710004001190880007701230880005601307880004201363900003301405900003601438900002501474900002801499900002001527900003101547900003101578950001101609KMO20171884420170707102752ta161017s2016    ulkac         001   kor    a9791186519103g93590:c\65000  aCIP20160250951 akorhfre0 lEM6683755lEM6683756c201a594.5546b17-1  a594.55462601a641.86223206880-01a(프랑스 스타 파티시에 7인의) 베스트 레시피 컬렉션 /d저자: 피에르 에르메,e크리스토프 아담,e필립 콩티치니,e클레르 에츨레르,e장-폴 에방,e피에르 마르콜리니,e크리스토프 미샬락 ;e번역: 비앤씨월드 출판부19aSecrets de patissiers :b180 cours en pas à pas  6880-02a서울 :bBnCworld(비앤씨월드),c2016  a643 p. :b천연색삽화, 초상 ;c25 cm  a원저자명: Pierre Hermé, Christophe Adam, Philippe Conticini, Claire Heitzler, Jean-Paul Hévin, Pierre Marcolini, Christophe Michalak  a권말부록: 레시피 목차 등  a색인수록  a프랑스어 원작을 한국어로 번역 8a디저트[dessert]0KSH2000025020 8a레시피[recipe]0KSH20060017321 aHermé, Pierre,d1961-0KAC2015045134aut1 aAdam, Christophe,d1972-0KAC2017005691 aConticini, Philippe1 aHeitzler, Claire1 aHévin, Jean-Paul1 aMarcolini, Pierre1 aMichalak, Christophe  6880-03a비앤씨월드.b출판부006245-01/(BaPeurangseu seuta patisie 7 in ui beseuteu resipi keolleksyeon  6260-02/(BaSeoul :bBnCworld(BiaenSsiwoldeu),c2016  6710-03/(BaBiaenSsiwoldeu.bChulpanbu10a에르메, 피에르,d1961-10a아담, 크리스토프,d1972-10a콩티치니, 필립10a에츨레르, 클레르10a에방, 장-폴10a마르콜리니, 피에르10a미샬락, 크리스토프0 b\65000