MARC details
| 000 -LEADER |
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| fixed length control field |
08708nam a22004453i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
EBC7145612 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20241118093552.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240909s2022 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9798887070827 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
9782857089353 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(MiAaPQ)EBC7145612 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(Au-PeEL)EBL7145612 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)1351751163 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.86/59 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Zeiher, Pierre Paul. |
| 245 14 - TITLE STATEMENT |
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| Title |
The Pastry Chef Handbook : |
| Remainder of title |
La Patisserie de Reference. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
1st ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
BPI, Editions, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
�2022. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (1924 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Cover -- Title Page -- Dedication -- Foreword -- How to use this book -- Contents -- General Information -- Introduction -- History -- Technical information: materials and equipment -- Food safety: good practice, HACCP, allergens, and food safety plan -- Operating procedures -- Preservation and production techniques -- Weights and measures -- Sustainability -- Products -- Milk -- Cream -- Butter -- Other fatty substances -- Grains -- Flour -- Rising agents and leaven -- Eggs and egg products -- Sugar -- Syrups -- Sweeteners -- Water -- Salt and spices -- Cocoa -- Chocolate and couverture chocolate -- Vanilla, coffee, and tea -- Fruits and nuts, herbs and flowers -- Alcohol, wine, and liquor -- Convenience food, processed food -- Additives -- Contemporary ingredients -- Functional properties of the ingredients used in pastry: experimental workshops -- Technological Approach -- Sponge cake batters -- Sweet and short pastry doughs -- Basic pastry doughs -- Puff pastry -- Fritter batters -- Leavened doughs -- Souffl�es -- Choux pastry -- Crepe batter -- Leavened cake batters -- Almond paste -- Meringues -- Basic creams -- Ganaches -- Sauces, coulis, and sabayons -- Icing and pastillage -- Basic Techniques -- Rolling dough with a dough sheeter -- Making a template -- Greasing a pastry ring with butter -- Greasing a savarin mold with butter -- Lining a cake pan -- Lining an entremets ring with sponge cake -- Lining a pastry ring -- Crimping a pastry shell -- Separating eggs -- Making an egg yolk glaze -- Making a paper cone -- Writing with a paper cone -- Drawing a pattern with a paper cone -- Making pastillage decorations -- Filling a pastry bag -- Piping choux puffs and �eclairs -- Preparing poured fondant for use -- Glazing �eclairs -- Icing religieuses -- Blanching egg yolks -- Cutting out parchment paper for blind baking -- Blind baking tart shells. |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Making a parchment paper lid -- Making puff pastry cassolettes -- Splitting and scraping a vanilla bean -- Preparing apricot glaze for use -- Softening gelatin -- Piping a strip of sponge cake -- Making a syrup for soaking -- Soaking sponge cake -- Making an infused soaking syrup -- Soaking babas or savarins -- Sifting -- Cutting a sponge cake into layers -- Assembling entremets -- Cutting orange zest into julienne -- Removing peel and pith from citrus fruit -- Supreming citrus fruit -- Piping round meringues -- Tempering chocolate (classic method) -- Making a chocolate decoration -- Base Preparations -- Genoise sponge cake batter -- Chocolate sponge -- Almond sponge -- Joconde sponge -- Basic shortcrust pastry -- Basic shortcrust pastry in a mixer -- Sweet pastry -- Shortbread pastry -- Almond shortbread pastry -- Cigarette (wafer) batter -- Sweet and flavored crumbles -- Traditional puff pastry -- Rough puff pastry -- Inverse puff pastry -- Brioche dough -- Savarin batter -- Choux pastry -- Crepe batter -- Pound cake batter -- Fritter batter -- Souffl�e mixture -- Almond tuile batter -- French meringue -- Swiss meringue -- Italian meringue -- Dacquoise -- Traditional cr�eme anglaise (custard) -- Cr�eme anglaise cooked sous-vide -- Cr�eme anglaise cooked sous-vide in a water bath -- Cr�eme anglaise cooked in a wok -- Traditional pastry cream -- Pastry cream made with custard powder -- Frangipane -- Mousseline cream -- Other pastry cream derivatives -- Setting custard -- French buttercream -- Chantilly cream -- Almond cream -- Lemon cream -- Cr�emeux -- Bavarian creams -- Fruit mousses -- Chocolate mousses -- Chocolate ganache with melted chocolate -- Chocolate ganache with cold chocolate -- Sauces and coulis -- Gelatin desserts and confectionery -- Pastillage -- Royal icing -- Mirror glaze -- Shiny chocolate glaze -- Other glazes -- Velvet spray mixtures. |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Nougatine -- Production Worksheets -- Sponge Desserts -- Genoise sponge with custard -- Yule log using a mold -- Traditional Yule log -- Black Forest cake -- Two-chocolate triangle entremets -- Mocha cake -- Ladyfingers -- Savoy sponge cake -- Almond-flavored Savoy sponge cakes -- Pound cake -- Genoa bread -- Opera cake -- Caramel and rum raisin entremets -- Mascarpone, chestnut, and black currant entremets -- Sacher torte -- Fraisier cake -- Choux Pastry Desserts -- Cream puffs -- Coffee �eclairs -- Coffee and chocolate religieuses -- Saint-Honor�e with Chantilly cream -- Croquembouche -- Paris-Brest -- Beignets -- Bugnes or angel wing fritters -- Chilled cream-filled choux pastries -- Crepe Batter Desserts -- Crepes -- Crepes normandes -- Far Breton -- Fritter Desserts -- Apple fritters -- Acacia flower fritters -- Meringue Desserts -- Meringue Chantilly -- Pavlova -- Dacquoise with coffee mousse filling -- Dacquoise with ganache filling -- Cake Desserts -- Fruitcake -- Almond pound cake -- Madeleines -- Gingerbread -- Pastry Desserts -- Lemon tart -- Fromage blanc tart -- Mixed berry tart -- Apple tart -- Alsatian apple tart -- Bourdaloue pear tart -- Chocolate pear tart -- Tarte Tatin -- Chocolate tartlets -- Lemon meringue tartlets -- French custard tart -- Cherry custard tart -- Raspberry Linzer torte -- Shortbread cookies -- Other small baked goods -- Leavened Dough or Batter Desserts -- Savarin -- Croissants -- Pains au chocolat -- Almond swirls -- Kugelhopf -- Flaky brioches -- Puff Pastry Desserts -- Millefeuilles -- Millefeuilles with mixed berries -- Pithiviers -- Fruit tart -- Apple turnovers -- Palmiers -- Apricot jalousies -- Custard Desserts -- Cr�eme br�ul�ee -- Cr�eme caramel -- Cr�eme viennoise -- Vanilla, coffee, and chocolate pots de cr�eme -- �Iles flottantes -- Rice pudding -- Riz �a l'imp�eratrice. |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Strawberry gratin with champagne sabayon -- Assorted Cookies -- Cigarettes russes -- Chocolate macarons -- Almond tuiles -- Cannel�es -- Financiers -- Coconut meringue rocks -- Vanilla shortbread cookies -- Other tuiles -- Souffl�es -- Liqueur souffl�e -- Chocolate souffl�e -- Ice Creams and Sorbets -- Raspberry, blueberry, and orange sorbets -- Vanilla and chocolate ice creams (custard base) -- Apricot ice cream (cream and milk base) -- Nougat ice cream -- Meringue with ice cream and Chantilly cream -- Baked Alaska -- Oranges givr�ees -- Vanilla vacherin -- Poire Belle-H�el�ene -- Strawberry sorbet -- Lemon and coconut nitro sorbet -- Mousse Desserts -- Layered Bavarian cream -- Strawberry charlotte -- Dark chocolate mousse -- Savory Dishes -- Quiche comtoise -- Cheese allumettes -- Cheese puffs -- Italian-style melon mousse -- Choux puffs with smoked salmon -- Saucisson brioch�e -- Cheese souffl�es -- Confectionery -- Chocolate-dipped candied orange -- Liquor-filled chocolates -- Caramel-dipped fruits d�eguis�es -- Nougat de Mont�elimar -- Marshmallows -- Vanilla truffles -- Plated Desserts -- Recipes by Chef Jean-Michel Loessel (Les Semailles restaurant, La Wantzenau) -- Recipes by Chef Jo�elle Lorentz (Mon Paris! restaurant, Paris 9) -- Recipes by Chef Alexandre Haudenschild (La Hache restaurant, Strasbourg) -- Professional Terminology -- Index of Searchable Terms -- Index of Worksheets. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Truchelut, Jean-Michel. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| Main entry heading |
Zeiher, Pierre Paul |
| Title |
The Pastry Chef Handbook |
| Place, publisher, and date of publication |
New York, NY : BPI, Editions,c2022 |
| International Standard Book Number |
9782857089353 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) |
|---|
| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://ebookcentral-proquest-com.mlisicats.remotexs.co/lib/ppks/detail.action?docID=7145612">https://ebookcentral-proquest-com.mlisicats.remotexs.co/lib/ppks/detail.action?docID=7145612</a> |
| Public note |
Click to View |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
E-Book |
