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The making of a pastry chef : (Record no. 2192)

MARC details
000 -LEADER
fixed length control field 01725cam a22004094a 4500
001 - CONTROL NUMBER
control field 4520519
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20251230093547.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 990218s1999 nyua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 99013033
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471293202
Qualifying information paper : alk. paper
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471293200
Qualifying information (paper : alk. paper)
035 ## - SYSTEM CONTROL NUMBER
System control number 4520519
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency DLC
Modifying agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX649.A1
Item number .M33 1999
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.8/65/023
Edition number 21
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name MacLauchlan, Andrew.
245 14 - TITLE STATEMENT
Title The making of a pastry chef :
Remainder of title recipes and inspiration from America's best pastry chefs /
Statement of responsibility, etc. Andrew MacLauchlan ; photography by Scott Vlaun.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. J. Wiley,
Date of publication, distribution, etc. c1999.
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 338 p. :
Other physical details ill. ;
Dimensions 24 cm.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
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
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (p. 325) and index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooks
General subdivision Training of
Geographic subdivision United States.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
General subdivision Vocational guidance
Geographic subdivision United States.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pastry.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Vlaun, Scott.
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Contributor biographical information
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/bios/wiley041/99013033.html">http://www.loc.gov/catdir/bios/wiley041/99013033.html</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Publisher description
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/description/wiley032/99013033.html">http://www.loc.gov/catdir/description/wiley032/99013033.html</a>
856 4# - ELECTRONIC LOCATION AND ACCESS
Materials specified Table of Contents
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/toc/onix03/99013033.html">http://www.loc.gov/catdir/toc/onix03/99013033.html</a>
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c orignew
d 1
e ocip
f 19
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Suppress in OPAC No
Holdings
Date last seen Total checkouts Full call number Barcode Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Withdrawn status Home library Current library Shelving location Date acquired Cost, normal purchase price
30/12/2025   TX649.A1.M33 1999 1002307 30/12/2025 Books   Library of Congress Classification     Open Collection   Dato Maznah Library & Information Services Dato Maznah Library & Information Services TX Home Economics 30/12/2025 74.50
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