The pastry chef's guide: (Record no. 5822)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01340nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250903081724.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250903b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9798888361313 |
| 040 ## - CATALOGING SOURCE | |
| Language of cataloging | eng |
| Transcribing agency | ASCOT College Library |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Ref 641.86 W34p 2023. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Relator code | author. |
| Personal name | Watts, Dustin. |
| 245 ## - TITLE STATEMENT | |
| Title | The pastry chef's guide: |
| Remainder of title | the secret to successful baking and decoration / |
| Statement of responsibility, etc | by Dustin Watts. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New York, NY : |
| Name of publisher, distributor, etc | Larsen and Keller Education, |
| Date of publication, distribution, etc | c2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, 240 pages : |
| Other physical details | col. illus. ; |
| Accompanying material | 27 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. An overview of baking. - - <br/>Chapter 2. Cakes and their diverse types. - - <br/>Chapter 3. Various types of pastry. - - <br/>Chapter 4. Decoration with sugar and chocolate. - - <br/>Chapter 5. Decorating a cake. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "This book intends to provide extensive knowledge with respect to baking and decoration. Student-friendly language and extensive use of examples make this book an invaluable source of knowledge." -- Provided by publisher. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Pastry. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Baking. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Baked products. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooks--Vocational guidance. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Pastry industry--Vocational guidance. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Baked products industry--Vocational guidance. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Reference | ASCOT Library - Zabali Campus | ASCOT Library - Zabali Campus | Reference | 01/09/2025 | Regular Fund | Ref 641.86 W34p 2023 C1 | Ref6418604724 | 03/09/2025 | 03/09/2025 | Books | |||||
| Reference | ASCOT Library - Zabali Campus | ASCOT Library - Zabali Campus | Reference | 01/09/2025 | Regular Fund | Ref 641.86 W34p 2023 C2 | Ref6418604725 | 03/09/2025 | 03/09/2025 | Books |