MARC details
| 000 -LEADER |
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| fixed length control field |
04030cam a2200373 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221101192213.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
980323s1998 caua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
98018538 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
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| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1580080030 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781580080033 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b10279441 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)38856280 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX769. |
| Item number |
R415 1998 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reinhart, Peter, |
| Relator term |
author. |
| 9 (RLIN) |
1023948 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Crust & crumb : |
| Remainder of title |
master formulas for serious bread bakers / |
| Statement of responsibility, etc. |
Peter Reinhart. |
| 246 10 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Crust and crumb |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Berkeley, Calif. : |
| Name of producer, publisher, distributor, manufacturer |
Ten Speed Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1998] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1998 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 210 pages : |
| Other physical details |
illustrations (some colour) ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 195-198) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
PREFACE.-- |
| -- |
ACKNOWLEDGMENTS.-- |
| -- |
INTRODUCTION: THE BREAD REVOLUTION.-- |
| -- |
A New Paradigm.-- |
| -- |
A Note on Format.-- |
| -- |
How to Get the Most Out of This Book.-- |
| -- |
1. WHAT IS WORLD-CLASS BREAD?.-- |
| -- |
The Basic Types of Bread.-- |
| -- |
Crucial Concepts.-- |
| -- |
Master Techniques for Making World-Class Bread.-- |
| -- |
Definitely Read This before Making Any of the Master Formulas.-- |
| -- |
Terms You Should Know.-- |
| -- |
2. FOUNDATIONAL BREADS: BUILDING THE LOAF.-- |
| -- |
Pre-Ferments.-- |
| -- |
Master Formula: Poolish.-- |
| -- |
Master Formula: Biga.-- |
| -- |
Master Formula: Pate Fermentee.-- |
| -- |
Basic French Bread.-- |
| -- |
Master Formula: French Bread I.-- |
| -- |
MasterFormula: French Bread II.-- |
| -- |
Rustic Breads.-- |
| -- |
Master Formula: Ciabatta.-- |
| -- |
Master Formula: MushroomCiabatta.-- |
| -- |
Master Formula: Universal Rustic Bread.-- |
| -- |
Master Formula: Sweet Rustic Bread.-- |
| -- |
Yeasted Bagels.-- |
| -- |
Master Formula: Yeasted Bagels.-- |
| -- |
White Bread.-- |
| -- |
Master Formula: White Sandwich Bread.-- |
| -- |
3. THE STAFF OF LIFE: 4,000 YEARS OF BREAD.-- |
| -- |
The Barm Sponge Starter.-- |
| -- |
Master Formula: Barm Sponge Starter.-- |
| -- |
Sourdough: San Francisco and Otherwise.-- |
| -- |
Master Formula: San Francisco Sourdough.-- |
| -- |
Master Formula: Mild Starter.-- |
| -- |
Master Formula: Basic and Country Levain.-- |
| -- |
Master Formula: Sourdough Bagels.-- |
| -- |
4. THE QUALITY OF GRAIN: THE WHOLE-WHEAT RENAISSANCE.-- |
| -- |
Master Formula: 100 Percent Whole-Wheat Bread.-- |
| -- |
Using Different Grains.-- |
| -- |
Master Formula: Yeasted Multigrain Bread.-- |
| -- |
Master Formula: Leavened Multigrain Bread.-- |
| -- |
5.-- |
| -- |
Master Formula: Yeasted Rye.-- |
| -- |
Master Formula: Naturally Leavened Rye Bread.-- |
| -- |
Master Formula: German Five-Kern Bread.-- |
| -- |
6.-- |
| -- |
Master Formula: Brioche.-- |
| -- |
Master Formula: Kugelhopf.-- |
| -- |
Master Formula: Challah.-- |
| -- |
Master Formula: Ali-Purpose Holiday Bread.-- |
| -- |
Master Formula: Multipurpose Sweet Dough.-- |
| -- |
7.-- |
| -- |
Master Formula: Peppery Polenta Crackerbread.-- |
| -- |
Master Formula: Chapatis and Matzoh.-- |
| -- |
Master Formula: Pita Bread.-- |
| -- |
Master Formula: Naan Bread.-- |
| -- |
Master Formula: Flour Tortillas.-- |
| -- |
Pizza and Focaccia.-- |
| -- |
Master Formula: Pizza Dough I.-- |
| -- |
Master Formula: Pizza Dough II.-- |
| -- |
Master Formula: Focaccia.-- |
| -- |
8.-- |
| -- |
Quick Breads.-- |
| -- |
Master Formula: Banana Bread 162.-- |
| -- |
Master Formula: Muffins of a Thousands Faces 164.-- |
| -- |
Master Formula: Sweet and Moist Corn Bread 168.-- |
| -- |
Master Formula: Blitz Buttermilk Biscuits 170.-- |
| -- |
Master Formula: Biscuit Scones 173.-- |
| -- |
Master Formula: Cream Scones 175.-- |
| -- |
Pancakes.-- |
| -- |
Master Formula: Buttermilk Pancakes 177.-- |
| -- |
Master Formula: Sourdough Pancakes 178.-- |
| -- |
9. THE BREAD BAKERS GUILD OF AMERICA.-- |
| -- |
Master Formula: Team USA Baguettes.-- |
| -- |
Master Formula: Team USA Swiss Sunflower Rye Bread.-- |
| -- |
Master Formula: Team USA Ciabatta.-- |
| -- |
Master Formula: Team USA Corn Bread.-- |
| -- |
Master Formula: Team USA Beer Bread.-- |
| -- |
POSTSCRIPT: RESOURCES.--INDEX |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread |
| 9 (RLIN) |
314791 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10279441 |
| b |
03-10-17 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.815 REI |
| g |
1 |
| i |
A183344B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$55.20 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
7 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i10647314 |
| z |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
cau |
| -- |
0 |
