MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04300cam a22003974i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221101190638.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
030609s2003 maua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2003051144 |
| 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 |
0618138927 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780618138920 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b10894676 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(DLC) 2003051144 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)52471762 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX765 |
| Item number |
.Y37 2003 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yard, Sherry, |
| Relator term |
author. |
| 9 (RLIN) |
1049544 |
| 245 14 - TITLE STATEMENT |
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| Title |
The secrets of baking : |
| Remainder of title |
simple techniques for sophisticated desserts / |
| Statement of responsibility, etc. |
Sherry Yard. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boston : |
| Name of producer, publisher, distributor, manufacturer |
Houghton Mifflin, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 395 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
27 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 |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (page 376) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Foreword -- |
| -- |
Introduction -- |
| -- |
My Bakeshop Rules -- |
| -- |
Ganache: From Chocolate Sauce to Chocolate Souffle and Deep, Dark Chocolate Tart -- |
| -- |
Caramel: From Crunchy to Creamy to Clear: Pecan Pralines, Caramel Custard Tart, Oven-Roasted Caramel Anjou Pears, and More -- |
| -- |
Curd: From a Basic Lemon-Curd Filling for Pies, Tarts, Cakes, and Cookies to Lemon Pudding Cakes and Lime Fondue -- |
| -- |
Vanilla Sauce: From Vanilla Sauce to Creme Brulee -- |
| -- |
Pate a Choux: From Cream Puffs and Profiteroles to Beignets and Cannoli -- |
| -- |
Pound Cake & Genoise: From Marble Cake to Buttermilk Birthday Cupcakes -- |
| -- |
Financier: The Easiest Cake in the World -- |
| -- |
Cookies: Variations on a Technique: from Crisp Sugar Cookies to Tender Powdered-Sugar Cookies to Chewy Snickerdoodles and Triple Chocolate Fudge Cookies -- |
| -- |
Pie & Tart Dough: Flaky and Sweet Crusts: from Almond Pie Dough to Chocolate Short Dough -- |
| -- |
Brioche: Coffeecake, Sticky Buns, Panettone, Challah, and More -- |
| -- |
Laminated Dough: From Puff Pastry to Classic Croissants to Rich Apple Turnovers -- |
| -- |
Fruit: From Blackberry-Merlot Sauce to Roasted Voodoo Vanilla Pineapple -- |
| -- |
Master Combinations: The Pantry of the Imagination: from Thumbprint Lime Meltaways to Frozen Hot Chocolate Tower -- |
| -- |
Baking Terms -- |
| -- |
Basic Tools -- |
| -- |
Ingredients -- |
| -- |
Suppliers -- |
| -- |
Bibliography -- |
| -- |
Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Bake to Basics is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for e;clairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs."--Publisher description. |
| 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 |
Baking |
| 9 (RLIN) |
314388 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Desserts |
| 9 (RLIN) |
316608 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10894676 |
| b |
26-03-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.815 YAR |
| g |
1 |
| i |
A279409B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$0.00 |
| q |
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| r |
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| t |
0 |
| u |
13 |
| v |
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| w |
1 |
| x |
1 |
| y |
.i12082685 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
mau |
| -- |
4 |
