Skuse'S Complete Confectioner (Record no. 2900)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01082 a2200265 4500 |
| 001 - CONTROL NUMBER | |
| control field | 1138982067 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250317100416.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250312042016GB eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781138982062 |
| 037 ## - SOURCE OF ACQUISITION | |
| Source of stock number/acquisition | Taylor & Francis |
| Terms of availability | GBP 45.99 |
| Form of issue | BB |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | 01 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | JHM |
| Source | thema |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | JHM |
| Source | bic |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | REF000000 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | SOC002000 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | SOC026000 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | 641.853 |
| Source | bisac |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | E. Skuse |
| 245 10 - TITLE STATEMENT | |
| Title | Skuse'S Complete Confectioner |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Oxford |
| Name of publisher, distributor, etc. | Routledge |
| Date of publication, distribution, etc. | 20160517 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 228 p |
| 520 ## - SUMMARY, ETC. | |
| Expansion of summary note | This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry. |
No items available.