MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02500nam a22004338a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
BDZ0008354759 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
StDuBDS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180923150005.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
081202s2009 nju f 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470055915 (hbk.) : |
| Terms of availability |
£45.00 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470055915 (hbk.) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
StDuBDS |
| Transcribing agency |
StDuBDS |
| Modifying agency |
StDuBDSZ |
| 050 #0 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX763 |
| Item number |
.B3234 2009 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
FOO |
| Source |
ukslc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WB |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WBVS |
| Source |
thema |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 CUL |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Baking and pastry : |
| Remainder of title |
mastering the art and craft / |
| Statement of responsibility, etc. |
by the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
Wiley ; |
| Place of publication, distribution, etc. |
Chichester : |
| Name of publisher, distributor, etc. |
John Wiley [distributor], |
| Date of publication, distribution, etc. |
2009. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
944 p. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Previous ed.: 2004. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part one.The professional baker and pastry chef -- 1.Career opportunities for baking and pastry professionals -- 2.Ingredient identification -- 3.Equipment identification -- 4.Advanced baking principles -- 5.Food and kitchen safety -- 6.Baking formulas and bakers\' percentages -- Part two.7.Yeast-raised bread and rolls -- 8.Advanced yeast brerads and rolls -- Part three. Baking building blocks -- 9.Pastry doughs and batters -- 10.Quick breads and cakes -- 11.Cookies -- 12.Custard, creams, mousses, and souffleþs -- 13.Icings, glazes, and sauces -- 14.Frozen dessets -- Part four. Assembling and finishing -- 15.Pies, tarts and fruit desserts -- 16.Filled and assembled cakes and tortes -- 17.Breakfast pastries -- 18.Individual pastries -- 19.Savory baking -- 20.Plated desserts -- 21.Chocolates and confections -- 22.Deþcpr -- 24.Wedding and speciality cakes. |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc. |
A comprehensive reference, this book covers the full range of baking and pastry arts. Completely revised and expanded, with new recipes, photos and instructional illustrations, this is a complete up-to-date guide on baking and pastry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Desserts. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food and Drink. |
| Source of heading or term |
ukslc |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery / food & drink etc |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking, bread & cakes |
| Source of heading or term |
thema |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
|---|
| a |
170814 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11323243 |
| b |
main |
| c |
- |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
0 |
| 960 ## - PHYSICAL LOCATION (RLIN) |
|---|
| Physical location, PLOC (RLIN) |
main |
| Copies |
1 |
| Cataloging date |
130703 |
| Code1 |
- |
| Code2 |
- |
| Code3 |
- |
| Code4 |
- |
| Acquisition type - method of paying for the material |
p |
| Claim – claiming activity |
- |
| Estimated price |
56.21 |
| Form – physical form |
b |
| Fund |
hot |
| Order date |
2013-06-12 |
| Order note |
- |
| Order type |
f |
| Receiving action |
- |
| Received date |
2013-07-02 |
| Receiving location |
a |
| Billing location |
q |
| Status |
a |
| Temporary shelving location |
p |
| Vendor |
star |
| Language |
eng |
| Country |
enk |
| Volumes |
0 |
| Millennium order record number |
.o10115249 |
| 961 ## - REQUESTOR & SELECTOR |
|---|
| Selector |
Reading List - Brian O Ruairc |
| -- |
Order printed 12-06-2013 15:04 |
| Locations |
main |
| Funds |
hot |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Operator's initials, OID (RLIN) |
0 |
| Cataloger's initials, CIN (RLIN) |
130612 |
| First Date, FD (RLIN) |
m |
| Local |
a |
| -- |
- |
| -- |
0 |