MARC details
| 000 -LEADER |
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| fixed length control field |
03301cam a22004574i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230526150832.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
990218s1999 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
99013033 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
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| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0471293202 |
| Qualifying information |
paper (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471293200 |
| Qualifying information |
paper (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b10274625 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)40881385 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
UKM |
| -- |
OCLCQ |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
IG# |
| -- |
HALAN |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
n-us--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX649.A1 |
| Item number |
M33 1999 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.865023 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
MacLauchlan, Andrew, |
| Relator term |
author. |
| 9 (RLIN) |
1023675 |
| 245 14 - TITLE STATEMENT |
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| Title |
The making of a pastry chef : |
| Remainder of title |
recipes and inspiration from America's best pastry chefs / |
| Statement of responsibility, etc. |
Andrew MacLauchlan ; photography by Scott Vlaun. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
J. Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1999] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1999 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 338 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (page 325) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Chapter 1 |
| Title |
The History of Sweets in Food and Cuisine; the Rise of the Pastry Chef |
| Miscellaneous information |
1 -- |
| -- |
Chapter 2 |
| Title |
Origins of Inspiration |
| Miscellaneous information |
45 -- |
| -- |
Chapter 3 |
| Title |
Foundations of Learning and Honing Skills |
| Miscellaneous information |
103 -- |
| -- |
Chapter 4 |
| Title |
Inside the World of the Pastry Chef |
| Miscellaneous information |
153 -- |
| -- |
Chapter 5 |
| Title |
Ingredients for Success as a Pastry Chef |
| Miscellaneous information |
205 -- |
| -- |
Chapter 6 |
| Title |
Traditions, Trends, and Future |
| Miscellaneous information |
275. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"What it takes to become a pastry chef in today's exciting culinary arts world--with inspiration and insight from the pros ; As pastry chefs trade supporting roles for star status on today's culinary stage, the pastry field has become a huge growth area. The Making of a Pastry Chef takes an inside look at this fascinating world, with a treasury of interviews, anecdotes, and classic recipes from many of the nation's leading pastry professionals. Richard Leach (Park Avenue Caf?, New York), Nancy Silverton (La Brea Bakery, Los Angeles), Jacques Torres (Le Cirque 2000, New York), and Sebastian Canonne (French Pastry School, Chicago) are just a few of the figures who share their thoughts and experiences on training, career development, personal style, menu creation, and much more. ; Andrew MacLauchlan (Santa Fe, NM), a nationally distinguished pastry chef and author, is Executive Pastry Chef at the Coyote Caf? in Santa Fe. His books include Famous Flavored Breads and New Classic Desserts, which was nominated for the James Beard Book Award for Baking and Desserts."--Publisher description. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooks |
| General subdivision |
Training of |
| Geographic subdivision |
United States |
| 9 (RLIN) |
810174 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| General subdivision |
Vocational guidance |
| Geographic subdivision |
United States |
| 9 (RLIN) |
811743 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry |
| 9 (RLIN) |
321984 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vlaun, Scott. |
| 9 (RLIN) |
1023677 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/bios/wiley041/99013033.html">http://catdir.loc.gov/catdir/bios/wiley041/99013033.html</a> |
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27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
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| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| -- |
(3)b |
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(3)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
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nyu |
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4 |
