MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03140cam a22003974i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101232739.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
090415s2007 njua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2005033609 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0764572792 |
| Qualifying information |
cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780764572791 |
| Qualifying information |
cloth |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11430035 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)62381271 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
| -- |
BTCTA |
| -- |
C#P |
| -- |
YDXCP |
| -- |
VP@ |
| -- |
UKM |
| -- |
ATU |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-us-ny |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX763 |
| Item number |
.G568 2007 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Goldstein, Darra, |
| Relator term |
author. |
| 9 (RLIN) |
1044391 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Baking boot camp : |
| Remainder of title |
five days of basic training at the Culinary Institute of America / |
| Statement of responsibility, etc. |
The Culinary Institute of America and Darra Goldstein. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2007] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2007 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 277 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Introduction -- |
| Miscellaneous information |
1. |
| Title |
Orientation -- |
| -- |
Orientation Begins -- |
| -- |
Navigating the Campus -- |
| -- |
Our Boot Camp Gear -- |
| Miscellaneous information |
2. |
| Title |
The Creaming Method -- |
| -- |
Chef Kate and the Day's Production -- |
| -- |
Into the Bake Shop -- |
| -- |
Afternoon Lecture: Bread -- |
| -- |
Dinner at Ristorante Caterina de' Medici -- |
| Miscellaneous information |
3. |
| Title |
The Rubbed Dough Method -- |
| -- |
Ensuring Tender, Flaky Crusts -- |
| -- |
Pie Fillings and Meringues -- |
| -- |
Making Our Own Crust -- |
| -- |
Beyond the CIA Campus -- |
| -- |
Dinner at the Escoffier Room -- |
| Miscellaneous information |
4. |
| Title |
Enriched Doughs -- |
| -- |
The Role of Butter, Eggs, and Milk in Doughs -- |
| -- |
Making Challah -- |
| -- |
Baking as a Process -- |
| -- |
Afternoon Lecture: Baking Science -- |
| -- |
Dinner at the American Bounty Restaurant -- |
| Miscellaneous information |
5. |
| Title |
Lean Doughs -- |
| -- |
The Day's Production -- |
| -- |
Baking Boot Camp Graduation and Going Home -- |
| Miscellaneous information |
6. |
| Title |
Custards -- |
| -- |
The First Session -- |
| -- |
Chef Paul Demonstrates -- |
| -- |
Dessert Before Lunch -- |
| -- |
Dinner at St. Andrew's Cafe -- |
| Miscellaneous information |
7. |
| Title |
The Foaming Method -- |
| -- |
Using Eggs as Leavening -- |
| -- |
Fruit Tarts -- |
| -- |
Afternoon Lecture: Chocolate -- |
| -- |
Dinner at the Ristorante Caterina de' Medici -- |
| Miscellaneous information |
8. |
| Title |
Puff Pastry -- |
| -- |
Laminated Doughs -- |
| -- |
Buttercream -- |
| -- |
Afternoon Lecture: Dessert Wines -- |
| -- |
Dinner at the Escoffier Room -- |
| Miscellaneous information |
9. |
| Title |
Mousse and Bavarian Cream -- |
| -- |
Bavarian Creams and Mousses -- |
| -- |
Shaping Puff Pastry -- |
| -- |
Afternoon Lecture: Coffee and Tea Tasting -- |
| -- |
Dinner at the American Bounty Restaurant -- |
| Miscellaneous information |
10. |
| Title |
Quick and Elegant Desserts -- |
| -- |
Decorative Chocolate Shapes -- |
| -- |
Dessert Sauces -- |
| -- |
Decorating Cakes -- |
| -- |
Souffles -- |
| -- |
Pastry Boot Camp Graduation -- |
| Miscellaneous information |
11. |
| Title |
What We Baked -- |
| -- |
Quick Breads and Cakes -- |
| -- |
Yeast Breads -- |
| -- |
Cookies -- |
| -- |
Pies and Tarts -- |
| -- |
Desserts -- |
| -- |
Pastries -- |
| -- |
Sauces, Glazes, and Creams -- |
| -- |
Conversions and Equivalents -- |
| -- |
Benefactors. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
312155 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 9 (RLIN) |
314388 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
312155 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11430035 |
| b |
20-03-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.815 GOL |
| g |
1 |
| i |
A456607B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$54.88 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
11 |
| v |
2 |
| w |
1 |
| x |
3 |
| y |
.i12867548 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
