MARC details
| 000 -LEADER |
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| fixed length control field |
01710nam a2200205 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
42293 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240411193042.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
210705n s 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781743584088 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Dupuis, Mélanie |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Patisserie : |
| Medium |
[electronic resource] |
| Remainder of title |
master the art of French pastry |
| Statement of responsibility, etc. |
Mélanie Dupuis; Anne Cazor |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Richmond, Victoria : |
| Name of publisher, distributor, etc. |
Hardie Grant Books, |
| Date of publication, distribution, etc. |
2016 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
In this landmark volume, patissier Melanie Dupuis and molecular gastronomist Anne Cazor demystify the techniques and traditions of France's grand patisseries. The 100 sumptuous step-by-step recipes are designed to make even the most elaborate of French desserts achievable to the home baker. This bible includes all the basic building-block recipes needed tounderstand the fundamentals of French patisserie, from the pastry itself (shortcrust, sweet, puff, choux and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). Each of the 100 recipes features cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and to deconstruct France's iconic desserts. From madeleines, eclairs and croissants to tarte au citron, black forestcake and croquembouche, this is the only book you need on the subject. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| Source of heading or term |
sears |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French. |
| Source of heading or term |
sears |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry. |
| Source of heading or term |
sears |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1abPCM5KIu1LX48Lyi-9sXzvw3DDD15qQ/view?usp=sharing">https://drive.google.com/file/d/1abPCM5KIu1LX48Lyi-9sXzvw3DDD15qQ/view?usp=sharing</a> |
