| 000 -LEADER |
|---|
| fixed length control field |
01095nam a2200253 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002820960 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154519.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218 00 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0442205694 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181347 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| -- |
200407271956 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.8650944 |
| Item number |
BIL |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bilheux, Roland. |
| 9 (RLIN) |
16669 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Professional French pastry series : |
| Remainder of title |
Vol. 4 : Decorations, borders and letters, marzipan, and modern desserts / |
| Statement of responsibility, etc. |
Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Paris : |
| Name of publisher, distributor, etc. |
Cicem ; |
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Van Nostrand Reinhold, |
| Date of publication, distribution, etc. |
c1987. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
272 p. : |
| Other physical details |
col. ill., ; |
| Dimensions |
30 cm. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Professional French pastry series. |
| 9 (RLIN) |
212861 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Basic decorating techniques. - 2. Decorative borders and lettering. - 3. Marzipan decorations. - 4. Examples of professional decoration. - 5. Modern desserts. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cake decorating. |
| 9 (RLIN) |
12049 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French |
| 9 (RLIN) |
11782 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry |
| Geographic subdivision |
France. |
| 9 (RLIN) |
16670 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Escoffier, Alain. |
| 9 (RLIN) |
212862 |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 620470 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
29559 |
| Koha biblioitemnumber |
29559 |
