Sugar decoration techniques with Ewald Notter (Record no. 2006)

MARC details
000 -LEADER
fixed length control field 01993cgm a2200409 4500
001 - CONTROL NUMBER
control field u141539
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205555.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090402s2007 nyu081 v eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1583153349
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781583153345
035 ## - SYSTEM CONTROL NUMBER
System control number (Sirsi) i9781583153345
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)230183203
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX799
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.636
Edition information 20
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.636
Item number Su947n
245 00 - TITLE STATEMENT
Title Sugar decoration techniques with Ewald Notter
Medium [videorecording] /
Statement of responsibility, etc. produced by the Food & Beverage Institute.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hyde Park, N.Y. :
Name of publisher, distributor, etc. Culinary Institute of America [distr.] ;
-- Notter School of Pastry Arts,
Date of publication, distribution, etc. c2007.
300 ## - PHYSICAL DESCRIPTION
Extent 1 DVD (81min.) :
Other physical details sd., col. ;
Dimensions 4 3/4 in.
500 ## - GENERAL NOTE
General note Title from disc label.
500 ## - GENERAL NOTE
General note Originally produced c2006.
500 ## - GENERAL NOTE
General note The two programs on this DVD were previously issued as two separate videorecordings.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Sugar decoration, the sweetest art (42 min.) --Advanced sugar decoration, sweet success (39 min.)
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
511 0# - PARTICIPANT OR PERFORMER NOTE
Participant or performer note Host/instructor, Ewald Notter.
520 ## - SUMMARY, ETC.
Summary, etc. In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In program two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to design and create centerpieces.
538 ## - SYSTEM DETAILS NOTE
System details note DVD.
590 ## - LOCAL NOTE (RLIN)
Local note No Master.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sugar art.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery (Sugar)
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Notter, Ewald,
Dates associated with a name 1955-
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
Subordinate unit School of Baking and Pastry.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Food and Beverage Institute (Culinary Institute of America)
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Notter School of Pastry Arts.
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE
Uncontrolled related/analytical title Sugar decoration.
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE
Uncontrolled related/analytical title Advanced sugar decoration.
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001584178
-- 7/5/2023
-- 6
-- DISCARD
-- LRC
-- $49.95
-- Y
-- Y
-- DVD
-- 4/2/2009
-- MEDIA

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