Pies and tarts : the definitive guide to classic and contemporary favorites from the world's premier culinary college
(Book)
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Nonfiction | 641.8652 MIGOYA | In Library |
Subjects
LC Subjects
More Details
Physical Desc
vi, 330 pages : illustrations ; 24 cm
Language
English
Notes
General Note
"The Culinary Institute of America"
General Note
Includes index
Bibliography
Includes index
Description
Collects recipes for a variety of pies and tarts, including apple, pumpkin, and pecan, and also features entrees like quiches and empanadas, with illustrated instructions for basic techniques such as making crusts, custards, and meringue
Citations
APA Citation, 7th Edition (style guide)
Migoya, K. P. (2014). Pies and tarts: the definitive guide to classic and contemporary favorites from the world's premier culinary college . Houghton Mifflin Harcourt.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Migoya, Kristina Petersen. 2014. Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites From the World's Premier Culinary College. Houghton Mifflin Harcourt.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Migoya, Kristina Petersen. Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites From the World's Premier Culinary College Houghton Mifflin Harcourt, 2014.
MLA Citation, 9th Edition (style guide)Migoya, Kristina Petersen. Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites From the World's Premier Culinary College Houghton Mifflin Harcourt, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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