01333pam a2200361 c 4500001001300000005001500013007000300028008004100031020003400072023001800106041001300124049002800137052001900165056001600184082001500200245010500215246006600320260006900386300003900455500003200494500001700526546004700543650003800590650004600628650003700674700004600711700002200757880004900779880007000828880002900898900003300927950001100960KMO20182511520180912100755ta180330s2018    ggka          001   kor    a9791188926022g13590:c\60000  aCIP20180102621 akorhfre0 lEM6991421lEM6991422c201a594.5546b18-6  a594.55462601a641.86223006880-01a피에르 에르메의 라루스 디저트 /d피에르 에르메 지음 ;e박유형 옮김19aLarousse des desserts :brecettes, techniques & tours de main  6880-02a부천 :b북스토리life(북스토리라이프),c2018  a512 p. :b천연색삽화 ;c27 cm  a원저자명: Pierre Hermé  a색인수록  a프랑스어 원작을 한국어로 번역 8a디저트[dessert]0KSH2000025020 8a제과 제빵[製菓製--]0KSH1998017919 8a레시피[recipe]0KSH20060017321 aHermé, Pierre,d1961-0KAC2015045134aut1 6880-03a박유형006245-01/(BaPiereu Ereume ui Raruseu dijeoteu  6260-02/(BaBucheon :bBuk Seutori life(Buk Seutori Raipeu),c20181 6700-03/(BaBak, Yuhyeong10a에르메, 피에르,d1961-0 b\60000