MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01698nam a22002057a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230314134319.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230314b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470138823 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
PTC - Cagayan |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX769 |
| Item number |
D56 2010 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
DiMuzio, Daniel T. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Bread Baking: |
| Remainder of title |
an artisan's perspective/ |
| Statement of responsibility, etc. |
DiMuzio, Daniel T. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey: |
| Name of publisher, distributor, etc. |
Hoboken, N.J. : John Wiley & Sons. |
| Date of publication, distribution, etc. |
2010. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 258 p., [16] p. of plates : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
29 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references (p. [247]) and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| General subdivision |
Bread and Pastry Recipes |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1lvLUouKQqyuMrYDLZBDOyVGm-iH_I1Lu/view?usp=share_link">https://drive.google.com/file/d/1lvLUouKQqyuMrYDLZBDOyVGm-iH_I1Lu/view?usp=share_link</a> |
| Public note |
Click the link to open the file. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
| Suppress in OPAC |
No |
