Baking & pastry : (Record no. 26887)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02949cam a2200433 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 17859294 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190707230340.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130821s2016 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2013034130 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780470928653 (cloth : alk. paper) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | |
| Description conventions | rda |
| Modifying agency | DLC |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX763 |
| Item number | .B3234 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 23 |
| Classification number | 641.815/C89 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | CBA |
| 085 00 - SYNTHESIZED CLASSIFICATION NUMBER COMPONENTS | |
| Number where instructions are found-single number or beginning number of span | CBA 641.815/C89 |
| -- | 23 |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | The Culinary Institute of America. |
| 9 (RLIN) | 6648 |
| 245 00 - TITLE STATEMENT | |
| Title | Baking & pastry : |
| Remainder of title | mastering the art and craft / |
| Statement of responsibility, etc. | The Culinary Institute of America. |
| 246 3# - VARYING FORM OF TITLE | |
| Title proper/short title | Baking and pastry : |
| Remainder of title | mastering the art and craft |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Third edition. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer | John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx, 1116 pages : |
| Other physical details | colored illustrations ; |
| Dimensions | 29 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references (pages 1086-1089) and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and soufflés -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| 9 (RLIN) | 4162 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Pastry. |
| 9 (RLIN) | 4163 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Desserts. |
| 9 (RLIN) | 4164 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Culinary Institute of America. |
| 9 (RLIN) | 3740 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Online version: |
| Main entry heading | Culinary Institute of America. |
| Title | Baking & pastry |
| Edition | Third edition. |
| Place, publisher, and date of publication | Hoboken, New Jersey : John Wiley & Sons, Inc., [2014] |
| International Standard Book Number | 9781118805442 |
| Record control number | (DLC) 2013034446 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) | |
| a | 7 |
| b | cbc |
| c | orignew |
| d | 1 |
| e | ecip |
| f | 20 |
| g | y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
No items available.
