MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03994cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230526150854.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
010827s2002 nyuaf 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2001046952 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471359254 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471359258 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b1053748x |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)48223703 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
JRS |
| -- |
TXA |
| -- |
UKM |
| -- |
BAKER |
| -- |
NLGGC |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
OCLCG |
| -- |
SGB |
| -- |
OCLCQ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX773 |
| Item number |
.F75 2002 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.865 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Friberg, Bo, |
| Dates associated with a name |
1940- |
| Relator term |
author. |
| 9 (RLIN) |
405333 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The professional pastry chef : |
| Remainder of title |
fundamentals of baking and pastry / |
| Statement of responsibility, etc. |
Bo Friberg, with Amy Kemp Friberg. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fourth edition. |
| 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 |
[2002] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2002 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvii, 1020 pages, 24 unnumbered pages of plates : |
| Other physical details |
illustrations (some colour) ; |
| Dimensions |
29 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Preface -- |
| -- |
Introduction -- |
| Miscellaneous information |
Chapter 1. |
| Title |
Mise en Place -- |
| Miscellaneous information |
Chapter 2. |
| Title |
Basic Doughs -- |
| Miscellaneous information |
Chapter 3. |
| Title |
Yeast Breads -- |
| Miscellaneous information |
Chapter 4. |
| Title |
Flatbreads, Crackers, and Rolls -- |
| Miscellaneous information |
Chapter 5. |
| Title |
Breakfast Breads and Pastries -- |
| Miscellaneous information |
Chapter 6. |
| Title |
Cookies -- |
| Miscellaneous information |
Chapter 7. |
| Title |
Tarts, Pies, Cobblers, and Crisps -- |
| Miscellaneous information |
Chapter 8. |
| Title |
Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads -- |
| Miscellaneous information |
Chapter 9. |
| Title |
Sponge Cakes and Cake Bases -- |
| Miscellaneous information |
Chapter 10. |
| Title |
Basic Chocolate Work and Decorating Techniques -- |
| Miscellaneous information |
Chapter 11. |
| Title |
Decorated Cakes -- |
| Miscellaneous information |
Chapter 12. |
| Title |
Individual Pastries -- |
| Miscellaneous information |
Chapter 13. |
| Title |
Plated Desserts -- |
| Miscellaneous information |
Chapter 14. |
| Title |
Ice Cream and Sorbets -- |
| Miscellaneous information |
Chapter 15. |
| Title |
Custards, Puddings, Mousses, Charlottes, and Bavarian Creams -- |
| Miscellaneous information |
Chapter 16. |
| Title |
Sauces, Syrups, and Fillings -- |
| Miscellaneous information |
Appendix A. |
| Title |
Ingredients -- |
| Miscellaneous information |
Appendix B. |
| Title |
Equipment -- |
| Miscellaneous information |
Appendix C. |
| Title |
Weights, Measures, and Yields -- |
| -- |
Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The reference of choice for thousands of pastry chefs and home cooks; ; A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.; ; The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come."--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 |
Pastry |
| 9 (RLIN) |
321984 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Desserts |
| 9 (RLIN) |
316608 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baked products |
| 9 (RLIN) |
314387 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Friberg, Amy Kemp, |
| Relator term |
author. |
| 9 (RLIN) |
1037647 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/bios/wiley043/2001046952.html">http://catdir.loc.gov/catdir/bios/wiley043/2001046952.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b1053748x |
| b |
16-03-21 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.865 FRI |
| g |
1 |
| i |
A410484B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$113.93 |
| q |
- |
| r |
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0 |
| u |
40 |
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13 |
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0 |
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| z |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
