MARC details
| 000 -LEADER |
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| fixed length control field |
02265cam a2200421Ii 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1139427823 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210225091428.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200205s2019 mx a 001 0 spa d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
OQX |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
OQX |
| Modifying agency |
OCLCF |
| -- |
YDX |
| -- |
GO4 |
| -- |
XZ7 |
| -- |
OCLCO |
| -- |
WIM |
| -- |
NFG |
| 019 ## - |
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| -- |
1145095293 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9786072122420 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
6072122426 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1139427823 |
| Canceled/invalid control number |
(OCoLC)1145095293 |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-mx--- |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5972 |
| Item number |
G752 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Grandes chefs mexicanos : |
| Remainder of title |
panadería, repostería, chocolatería / |
| Statement of responsibility, etc |
dirección editorial, Tomás García Cerezo. |
| 246 1# - VARYING FORM OF TITLE |
|---|
| Display text |
At head of title: |
| Title proper/short title |
Larousse |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Primera edición. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
Ciudad de México : |
| Name of producer, publisher, distributor, manufacturer |
Larousse, |
| Date of production, publication, distribution, manufacture |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
318 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
29 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Tres tradiciones culinarias: panadería, repostería y chocolatería / Gustavo Romero Ramírez -- La hora del postre / Claudio Poblete Ritschel -- Los chefs y sus recetas -- Glosario. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Explore en más de 100 recetas las propuestas de estos profesionales de la cocina. Ya sean panaderos, resposteros, pasteleros o chocolateros, sus robustas trayectorias en la culinaria mexicana y mundial respaldan cada creación que nos ofrecen. Conozca la semblanza profesional de cada autor, disfrute elaborando cada una de sus recetas y deléitese con las magníficas fotografías que las ilustran. Los ensayos de divulgación de dos experimentados en la investigación culinaria le ofrecen dos panoramas de la importancia, variedad e historia de los panes, postres, dulces y chocolate en México. Varios índices le permiten ubicar ágilmente las recetas, mientras que el glosario le ofrece concisas y útiles explanicaciones de términos, técnicas y métodos culinarios. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Desserts |
| Geographic subdivision |
Mexico. |
| 9 (RLIN) |
164220 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Pastry |
| Geographic subdivision |
Mexico. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baked products |
| Geographic subdivision |
Mexico. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chocolate |
| Geographic subdivision |
Mexico. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Mexican. |
| 9 (RLIN) |
37862 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooks |
| Geographic subdivision |
Mexico. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2680 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
García Cerezo, Tomás, |
| Relator term |
editor. |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
