Professional patisserie (Record no. 50187)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00525nam a22001457a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781444196443 (pbk) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.865 |
| Author Mark | BUR |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Authorship | Burke, Mick |
| -- | Chris Barker |
| -- | Neil Rippington |
| 245 10 - TITLE STATEMENT | |
| Title | Professional patisserie |
| Sub Title | for levels 2,3 and professional chefs |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | London |
| Name of publisher | Hodder Education |
| Date of publication | 2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | ix, 418 p. |
| Illustrations | : ill., Col. |
| Dimensions | ; 27.5 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes appendices and index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject | Pastry |
| Keywords | Hospitality industry |
| -- | Menu planning |
| -- | Pastry products |
| -- | Fermented goods |
| -- | RIHCA |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| item type | Books |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Source of acquisition | Cost, normal purchase price | Full call number | Barcode | Copy number | Uniform Resource Identifier (Invoice Number) | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| City Campus | City Campus | Purchased: Multiline books | 7792.20 | 641.865 BUR | 53463 | 1 | 03197 | Books |