MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02733cam a22004214i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101222722.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080229s2009 njua be 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2007038112 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470009551 |
| Qualifying information |
pbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470009550 |
| Qualifying information |
pbk. |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11297074 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)173182689 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
| -- |
YDXCP |
| -- |
BTCTA |
| -- |
UKM |
| -- |
C#P |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX349 |
| Item number |
.R484 2009 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815003 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rinsky, Glenn, |
| Relator term |
author. |
| 9 (RLIN) |
1065641 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The pastry chef's companion : |
| Remainder of title |
a comprehensive resource guide for the baking and pastry professional / |
| Statement of responsibility, etc. |
Glenn Rinsky, Laura Halpin Rinsky. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2009] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2009 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 375 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 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 (pages 371-375). |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the industry. There will be separate sections on common ratios and formulas as well as a comprehensive listing of professional essentials such as seasonal fruits, specialty vendors and weights & measurements.;"--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 |
Cooking |
| Form subdivision |
Encyclopedias |
| 9 (RLIN) |
710813 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry |
| Form subdivision |
Encyclopedias |
| 9 (RLIN) |
733715 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| Form subdivision |
Encyclopedias |
| 9 (RLIN) |
733718 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rinsky, Laura Halpin, |
| Relator term |
author. |
| 9 (RLIN) |
251080 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html">http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11297074 |
| b |
10-03-20 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.815003 RIN |
| g |
1 |
| i |
A425518B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$21.58 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
19 |
| v |
15 |
| w |
1 |
| x |
4 |
| y |
.i12672130 |
| z |
29-10-15 |
| 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 |
| -- |
nju |
| -- |
4 |
