French pâtisserie : master recipes and techniques from the Ferrandi School of Culinary Arts. (Record no. 24262)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02338 a2200217 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | TR-IsVHK |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220728122204.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220728b tu ||||| |||| 00| 0 tur d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9782080203182 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | ENG |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 773 .F74 2017 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 20863 |
| Personal name | Adedotun, Helen |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| 9 (RLIN) | 20862 |
| Corporate name or jurisdiction name as entry element | Ferrandi School of Culinary Arts, |
| 245 ## - TITLE STATEMENT | |
| Title | French pâtisserie : master recipes and techniques from the Ferrandi School of Culinary Arts. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 655 p. : |
| Other physical details | ill. , |
| Dimensions | 30 cm. |
| 500 ## - GENERAL NOTE | |
| General note | <br/>"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." |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Equipment --<br/>Basic techniques --<br/>Ingredients --<br/>Pastries --<br/>Creams --<br/>Sponge & meringue layers --<br/>Meringues --<br/>Macarons --<br/>Simple cakes & desserts --<br/>Entremets: layered desserts & gâteaux --<br/>Festive occasions --<br/>Candies, confections & jams --<br/>Chocolate --<br/>Decorations --<br/>Frozen desserts. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| 9 (RLIN) | 11492 |
| Topical term or geographic name entry element | Cookery |
| Form subdivision | Livres de cuisine. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Vitali Hakko Kreatif Endüstriler Kütüphanesi | Vitali Hakko Kreatif Endüstriler Kütüphanesi | 07/28/2022 | TX 773 .F74 2017 | 012541 | 07/28/2022 | 07/28/2022 | Books |