MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02627cam a2200421 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230526151312.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130821s2016 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2013034130 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470928654 |
| Qualifying information |
hardcover (alkaline paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470928653 |
| Qualifying information |
hardcover (alkaline paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b14042472 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)856647723 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
UVMCP |
| -- |
OCLCF |
| -- |
YDXCP |
| -- |
TOH |
| -- |
UKMGB |
| -- |
VP@ |
| -- |
LTSCA |
| -- |
OCO |
| -- |
OCLCO |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX763 |
| Item number |
.B3234 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Edition number |
23 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Baking and pastry : |
| Remainder of title |
mastering the art and craft / |
| Statement of responsibility, etc. |
The Culinary Institute of America. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Mastering the art and craft : |
| Remainder of title |
baking and pastry |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2016] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2016 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx, 1116 pages : |
| Other physical details |
illustrations (chiefly 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The professional baker and pastry chef. Career opportunities for baking and pastry professionals ; Ingredient identification ; Equipment identification ; Advanced baking principles ; Food and kitchen safety ; Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls ; Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters ; Quick breads and cakes ; Cookies ; Custards, creams, mousses, and souffles ; Icings, glazes, and sauces ; Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts ; Filled and assembled cakes and tortes ; Breakfast pastries ; Individual pastries ; Savory baking ; Plated desserts ; Chocolates and confections ; Decor ; Wedding and specialty cakes -- Appendix A Elemental recipes -- Appendix B Decor templates -- Appendix C Conversions, equivalents, and calculations -- Appendix D Readings and resources. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 9 (RLIN) |
314388 |
| 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 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America, |
| Relator term |
issuing body. |
| 9 (RLIN) |
312155 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Culinary Institute of America. |
| Title |
Baking & pastry |
| Edition |
Third edition. |
| Place, publisher, and date of publication |
Hoboken, New Jersey : John Wiley & Sons, Inc., [2014] |
| International Standard Book Number |
9781118805442 |
| Record control number |
(DLC) 2013034446 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b14042472 |
| b |
11-07-17 |
| c |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.815 BAK |
| g |
1 |
| i |
A556628B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$86.58 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
13 |
| v |
15 |
| w |
0 |
| x |
11 |
| y |
.i13435280 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
