MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03462cam a2200469 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221115153744.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
941205s1996 nyua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
94045675 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0442016859 |
| Qualifying information |
hbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780442016852 |
| Qualifying information |
hbk. |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10711065 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)31737515 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
TOC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
TOC |
| Modifying agency |
TOC |
| -- |
ATU |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
fre |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-fr--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX773. |
| Item number |
T513 1996 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.865 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Thuriès, Yves. |
| 9 (RLIN) |
1189774 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Livre de recette d'un compagnon du Tour de France. |
| Name of part/section of a work |
Pâtisserie française. |
| Language of a work |
English |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The classic and contemporary recipes of Yves Thuriès : |
| Remainder of title |
french pastry / |
| Statement of responsibility, etc. |
translated by Rhona Poritzky Lauvand. |
| 246 10 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
French pastry |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Van Nostrand Reinhold, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1996] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1996 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiv, 389 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
27 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 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Yeast Doughs -- 2. Puff Pastry -- 3. Tarts -- 4. Sables, Cookies, and Petits Fours -- 5. Pound Cakes -- 6. Individual Pastries -- 7. Cakes -- 8. Basic Recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
French Pastry, the first volume in this series of three dessert and pastry books, presents a truly encyclopedic collection of the classic preparations of baking and pastry: yeast doughs, puff pastry, sables, tarts, short-bread pastry, petits fours, cookies, pound cakes, individual pastries, and cakes. You'll find over 520 finished desserts; and detailed instructions for over 120 basic foundation recipes. Nearly every recipe is beautifully illustrated with a photograph, showing proper decoration and presentation. |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Professional chefs will delight in the organization of this book. Chef Thuries groups finished desserts and their variations in each category with succinct instructions. Line drawings accompany desserts that require assembly, clearly labeling each step and basic components. This time-saving device allows the reader to simply view how a dessert is constructed without having to read through each recipe. Recipes for components are then conveniently grouped and referenced. The comprehensive glossary of cooking terms and ingredients makes this professional reference accessible for culinary students as well as serious cooks. |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This series offers an unparalleled opportunity to learn the culinary secrets of Chef Yves Thuries, a renowned Compagnon who has won acclaim in a country that glitters with brilliant chefs. There is no English translation for Compagnon. This title represents a lifetime of dedicated apprenticeship and rigorous study that begins in youth and culminates in a tour of study with accomplished chefs throughout France. Each Compagnon bears a passionate respect for the art he is entrusted with passing on to the next generation. |
| 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 |
Cooking, French |
| 9 (RLIN) |
316066 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10711065 |
| b |
11-05-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.865 THU |
| g |
1 |
| i |
A147047B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$140.75 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
14 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i11752075 |
| z |
29-10-15 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.865 THU |
| g |
1 |
| i |
A192011B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$210.50 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
5 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i11752087 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
11-05-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
