TY  - BOOK
AU  - Burke, Mick 
TI  - Professional patisserie : for levels 2,3 and professional chefs 
SN  - 978-1-444-19644-3
U1  - 641.8659 BUR 
PY  - 2013///
CY  - London 
PB  -   Hodder Education
KW  - Pastry
ER  -