Maison Kayser's French pastry workshop / (Record no. 20522)

MARC details
000 -LEADER
fixed length control field 04084nam a2200241Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NULRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250520103000.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250520s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780316439275
040 ## - CATALOGING SOURCE
Transcribing agency NULRC
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 773 .K39 2017
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Kayser, Eric
Relator term author
245 #0 - TITLE STATEMENT
Title Maison Kayser's French pastry workshop /
Statement of responsibility, etc. Eric Kayser
250 ## - EDITION STATEMENT
Edition statement First Edition.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Black Dog & Leventhal :
Date of publication, distribution, etc. c2017
300 ## - PHYSICAL DESCRIPTION
Extent ix, 246 pages ;
Dimensions 25 cm.
365 ## - TRADE PRICE
Price amount PHP1440
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Intro -- Title Page -- Copyright -- Table of Contents -- Foreword -- Essential Tips for Baking Success -- Equipment -- Methods -- Les Gâteaux de Tous les Jours: EVERYDAY LOAVES AND CAKES -- Cake à la Pistache et aux Griottes: Pistachio and Cherry Loaf Cake -- Cake au Citron Confit: Candied Lemon Loaf Cake -- Cake à l'Orange: Orange Loaf Cake -- Cake aux Fruits Confits: Candied Fruit Loaf Cake; Cake au Pavot et au Citron Vert: Lime and Poppy Seed Loaf Cake -- Cake Coco-Rhum: Coconut-Rum Loaf Cake; Cake au Chocolat: Chocolate Loaf Cake; Mi-cuit au Chocolat: Molten Chocolate Cake -- Cheesecake (step-by-step recipe). BrowniesPain d'Épices aux Fruits: Spice Cake with Dried Fruit; Gâteau Basque: Almond Custard Tart; Kugelhopf: Yeasted Fruit Bread; Les Biscuits: TEA CAKES AND COOKIES; Madeleines: Butter Cakes; Financiers Nature: Almond Cakes -- Financiers Chocolat ou Pistache: Chocolate or Pistachio Almond Cakes -- Financiers au Thé Vert: Green Tea Cakes -- Tuiles aux Amandes: Almond Wafers; Tuiles à l'Orange: Orange Wafers; Palets aux Raisins: Raisin Crisps -- Diamants Nature; Butter Cookies; Diamants au Chocolat: Chocolate Butter Cookies; Meringues; Langues-de-Chat: Crispy "Cat Tongue" Cookies. Dark Chocolate-Nut or White Chocolate-Macadamia CookiesPain Turc: Almond Biscuits; Les Tartes: TARTS; Pâte Sablée: Basic Crumbly Sweet Pastry Dough (step-by-step recipe); Tarte aux Fraises et Crème Légère à la Vanille: Strawberry Tart with Vanilla Cream; Tarte Chocolat Praline: Chocolate Praline Tart; Tarte aux Abricots et Crème Amande-Pistache: Apricot-Pistachio Tart; Tarte au Citron Meringuée: Lemon Meringue Tart; Tarte Passion-Framboises: Passion Fruit and Raspberry Tart -- Tarte aux Poires et aux Figues: Fig and Pear Tart -- Tarte Monge: Mixed Berry Tart. Tarte aux Framboises Façon Sablé Breton: Raspberry Tart with Shortbread CrustTarte Tatin: Apple Upside-Down Tart -- Tarte Crumble aux Griottes: Cherry Crumble Tart; Tarte Crumble aux Pommes: Apple Crumble Tart -- Tarte au Caramel et au Chocolat au Lait: Milk Chocolate and Caramel Tart -- Tarte au Café et au Chocolat: Coffee and Chocolate Tart -- La Fameuse Pâte á Choux: CHOUX PASTRIES -- Pâte à Choux: Classic Cream Puff Dough (step-by-step recipe) -- Chouquettes: Sugar Puffs -- Paris-Brest: Layered Pastry Cake with Praline Cream -- Éclairs à la Fraise: Strawberry-Filled Pastry Fingers. Éclairs Pistache et Framboises -- Pistachio and Raspberry Pastry FingersReligieuses Passion -- Passion Fruit Cream Puffs -- Éclairs au Café -- Coffee-Filled Pastry Fingers -- Éclairs au Chocolat: Chocolate-Filled Pastry Fingers -- Saint-Honoré: Layered Puff Pastry Cake with Chantilly Cream and Caramel Glaze (step-by-step recipe) -- Les Incontournables: CLASSIC AND TIMELESS CAKES -- Pâte Feuilletée: Puff Pastry Dough (step-by-step recipe) -- Crème Pâtissière: Pastry Cream (step-by-step recipe) -- Crème Pâtissière avec Gélatine; Pastry Cream with Gelatin -- Crème Pâtissière au Beurre -- Pastry Cream with Butter.
520 ## - SUMMARY, ETC.
Summary, etc. Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element PASTRY
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Hospitality Management LRC - Main National University - Manila General Circulation 10/15/2021 Purchased - Fully Booked 1440.00   GC TX 773 .K39 2017 NULIB000018281 05/20/2025 c.1 05/20/2025 Books