The professional pastry chef : (Record no. 127182)

MARC details
000 -LEADER
fixed length control field 01886nam a22002777a 4500
003 - CONTROL NUMBER IDENTIFIER
control field phtghnu
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230519160404.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230519b2020 nyu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781641723077 (pbk)
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency HNU
Description conventions rda
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Placement Code GC
Classification number 641.86 R33
Item number 2020
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Reynolds, Gabriel.
245 ## - TITLE STATEMENT
Title The professional pastry chef :
Remainder of title a complete guide to baking and pastry /
Statement of responsibility, etc. Gabriel Reynolds.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture New York, NY, USA :
Name of producer, publisher, distributor, manufacturer Larsen and Keller Education,
Date of production, publication, distribution, manufacture, or copyright notice 2020.
300 ## - PHYSICAL DESCRIPTION
Extent vii, 240 pages :
Other physical details colored illustrations ;
Dimensions 27 cm.
500 ## - GENERAL NOTE
General note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1 Introduction to Pastry Chef<br/>Chapter 2 Tarts<br/>Chapter 3 Pastries<br/>Chapter 4 Baking Pies<br/>Chapter 5 Sugar and Chocolate Decorations
520 ## - SUMMARY, ETC.
Summary, etc. A dough of flour, water and butter is referred to as a pastry. It can be sweetened or savory in nature. Some common examples of pastries include pies, tarts, croissants, etc. A chef who specializes in making such pastries is known as a pastry chef. They create an array of sumptuous and innovative pastries depending upon the occasion. They also focus on the plating and decoration of such items. Pastries are served across all culinary establishments such as bistros, restaurants, bakeries, hotels, etc. This book aims to shed light on the diverse types of pastries. It provides a step-by-step guide for baking such food items. This book will prove beneficial to anyone who aims to pursue a career in the culinary field.
521 ## - TARGET AUDIENCE NOTE
Target audience note College of Business and Accountancy
Source Bachelor of Science in Hospitality Management
546 ## - LANGUAGE NOTE
Language note Text in English
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pastry industry
Form subdivision Vocational guidance.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Baked products industry
Form subdivision Vocational guidance.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Classification part 600-699
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     GC College Library College Library General Circulation Section 03/08/2023 Library Fund   GC 641.86 R33 2020 HNU003668 08/29/2024 05/19/2023 Books