MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03188cam a2200469 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221115153927.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
960620s1996 nyua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
96216601 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471286001 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471286004 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10934285 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)933445503 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
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 1996b |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.865 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Thuriès, Yves. |
| 9 (RLIN) |
1189774 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The classic and contemporary recipes of Yves Thuriès. |
| Name of part/section of a work |
Restaurant pastries and desserts / |
| Statement of responsibility, etc. |
translated by Rhona Poritzky Lauvand. |
| 246 10 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Restaurant pastries and desserts |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| 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 |
xxii, 408 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. Fruit Desserts -- 2. Pastries and Desserts -- 3. Crepes, Waffles, and Beignets -- 4. Tourtes and Tarts -- 5. Flans and Gratins -- 6. Souffles and Creme Soufflees -- 7. Creams, Mousses, and Cold Desserts --8. Restaurant Entrements -- 9. Mousses and Frozen Desserts -- 10. Jams, Jellies, and Canned Fruit -- 11. Basic Doughs, Creams, and Sauces. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
A wonderful opportunity now exists for American chefs to benefit from the inspired creativity of the world-renowned master chef Yves Thuries. Available for the first time in English, Restaurant Pastries and Desserts is the third volume on French pastry in the series that is the benchmark culinary reference for professionals in France. The translation of this ten-volume series is being heralded as a milestone in the culinary arts. Jacques Torres, pastry chef at the famed Le Cirque, calls the series "the new encyclopedia of baking and cooking." An entire chapter focuses on souffles, including cream souffles which can be prepared ahead of time and frozen. This will be a great addition to repertoires of American chefs, as these souffles are not well known in this country. More than 500 desserts are accompanied by color photographs, showing how Thuries presents the desserts when he prepares them. |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and earlier centuries, Thuries now creates the foundation for pastry making in the twenty-first century. |
| 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 |
Cooking, French |
| 9 (RLIN) |
316066 |
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18-06-18 |
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27-10-15 |
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(2)b |
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| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
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nyu |
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4 |
