MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04074cam a2200577 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230526151420.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
171114s2017 fr a 001 0 eng d |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
MARC Score : 10950(25850) : OK |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
Direct Search Result |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
2080203185 |
| Qualifying information |
hardback |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9782080203182 |
| Qualifying information |
hardback |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b25248406 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1011479847 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
SIITE |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
SIITE |
| Modifying agency |
BDX |
| -- |
BKL |
| -- |
SINLB |
| -- |
NYP |
| -- |
OCLCF |
| -- |
Z45 |
| -- |
NZAUC |
| -- |
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 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX773 |
| Item number |
.F47 2017 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.8650944 |
| Edition number |
23 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
641.8650944 FER |
| 110 2# - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Ferrandi School of Culinary Arts, |
| Relator term |
author. |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Pâtisserie. |
| Language of a work |
English |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
French pâtisserie : |
| Remainder of title |
master recipes and techniques from the Ferrandi School of Culinary Arts / |
| Statement of responsibility, etc. |
Ferrandi ; photography by Rina Nurra ; editor: Helen Adedotun ; translated from the French by Carmella Moreau, Ansley Evans, Caitilin Walsh, and Rachel Doux. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
English-language edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Paris : |
| Name of producer, publisher, distributor, manufacturer |
Flammarion, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2017] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
655 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
30 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| 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 |
Simultaneously published in French as: Pâtisserie : Toutes les techniques et recettes dʹune eʹcole dʹexcellence, ©Flammarion, S.A. Paris, 2017. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Equipment -- Basic techniques -- Ingredients -- Pastries -- Creams -- Sponge & meringue layers -- Meringues -- Macarons -- Simple cakes & desserts -- Entremets: layered desserts & gâteaux -- Festive occasions -- Candies, confections & jams -- Chocolate -- Decorations -- Frozen desserts. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Ferrandi, the French School of Culinary Arts in Paris--dubbed -the Harvard of gastronomy- by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school's experienced teaching team of master patissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced patissier, this patisserie bible provides everything you need to master French pastry making."-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry |
| Geographic subdivision |
France |
| 9 (RLIN) |
633751 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Desserts |
| Geographic subdivision |
France |
| 9 (RLIN) |
654703 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French. |
| 9 (RLIN) |
316066 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
370227 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nurra, Rina, |
| Relator term |
illustrator. |
| 9 (RLIN) |
903144 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Adedotun, Helen, |
| Relator term |
editor. |
| 9 (RLIN) |
903145 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abramowitz-Moreau, Carmella, |
| Relator term |
translator. |
| 9 (RLIN) |
275623 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Evans, Ansley, |
| Relator term |
translator. |
| 9 (RLIN) |
903146 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Walsh, Caitilin, |
| Relator term |
translator. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Doux, Rachel, |
| Relator term |
translator. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b25248406 |
| b |
22-09-21 |
| c |
03-05-18 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.8650944 FER |
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21-05-18 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
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| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
c |
| -- |
b |
| Operator's initials, OID (RLIN) |
11-05-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
fr |
| -- |
0 |
