| 000 -LEADER |
|---|
| fixed length control field |
01415cam a22002654a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003114544 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226113042.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2009 njua be 000 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470009550 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470009551 (pbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181809 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201012061135 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200901131140 |
| Level of effort used to assign classification |
zatul |
| Level of effort used to assign subject headings |
200901131137 |
| Level of effort used to assign classification |
zatul |
| -- |
200807241828 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3003 |
| Item number |
RIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rinsky, Glenn. |
| 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. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c2009. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 375 p. : |
| Other physical details |
ill. ; |
| Dimensions |
23 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 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. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Encyclopedias |
| 9 (RLIN) |
47322 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry |
| Form subdivision |
Encyclopedias. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| Form subdivision |
Encyclopedias. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rinsky, Laura Halpin. |
| 920 ## - Programme |
|---|
| Programme |
SHT : 642242, 642372, 153710 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
103138 |
| Koha biblioitemnumber |
103138 |
