MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04352cam a2200421 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221101220922.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
090722s2007 caua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2007106660 |
| 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 |
1580087590 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781580087599 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b11452778 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)122702030 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
IG# |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
UKM |
| -- |
RLS |
| -- |
WIQ |
| -- |
YDXCP |
| -- |
IF9 |
| -- |
JED |
| -- |
Q2Z |
| -- |
UPZ |
| -- |
VP@ |
| -- |
SMP |
| -- |
CQU |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX769 |
| Item number |
.R41875 2007 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reinhart, Peter. |
| 9 (RLIN) |
1023948 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Peter Reinhart's whole grain breads : |
| Remainder of title |
new techniques, extraordinary flavor / |
| Statement of responsibility, etc. |
photography by Ron Manville. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Peter Reinhart's whole grain breads : |
| Remainder of title |
New techniques, extraordinary flavour |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Whole grain breads |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| 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 |
[2007] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2007 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
ix, 309 pages : |
| Other physical details |
illustrations (chiefly colour) ; |
| Dimensions |
27 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 304-305) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Following the flavor : a bread baker's journey back to whole grains -- From wheat to eat : a tutorial -- The theory and process of delayed fermentation -- The breads. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread. _Master bread baker and innovator Peter Reinhart's answer to the whole grain revolution, with time-saving techniques for making extraordinary whole grain breads, bagels, crackers, and more. Includes 55 master formulas (including baker's percentages, nutrition facts, and ingredient measures in volume, ounce, and gram measures), plus 40 styled food shots and 150 instructional photos. THE BREAD BAKER'S APPRENTICE was the 2002 James Beard Cookbook of the Year and 2002 IACP Cookbook of the Year. CRUST AND CRUMB was a 1999 James Beard Award Winner. Peter Reinhart's books have sold more than 175,000 copies. _______ReviewsJames Beard Foundation Cookbook Awards Baking & Dessert Winner!Considered "The Bread Prophet", Peter Reinhart is one of the favorites on Saveur's 100 list. --Saveur"Baking purists can rejoice about Peter Reinhart's Whole Grain Breads. How lucky we are that Reinhart is willing to work out the nitty-gritty of enzyme activity and hydration ratios. Thanks to his monklike devotion, the rest of us can avail ourselves of a similar devotion to eating it."--Boston Globe"Reinhart is the balding rock god of bread, so his books take on a must-have fervor among bread bakers."--Newark Star Ledger100 Favorites List: "The Bread Prophet" and his "excellent Whole Grain Breads."--Saveur"This enthusiastic tome . . . will be eagerly received by serious bakers . . . Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains."--Publishers Weekly"[An] impressive new work . . . highly recommended."--Library Journal"A meticulous cookbook . . . for those who take their bread seriously."--San Jose Mercury News_Read the full review of WHOLE GRAIN BREADS from Library Journal_"--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 |
Bread. |
| 9 (RLIN) |
314791 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Cereals) |
| 9 (RLIN) |
316111 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0909/2007106660-b.html">http://www.loc.gov/catdir/enhancements/fy0909/2007106660-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11452778 |
| b |
10-06-19 |
| 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 |
A455303B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$61.07 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
8 |
| v |
0 |
| w |
2 |
| x |
1 |
| y |
.i12933260 |
| 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 |
| -- |
cau |
| -- |
0 |
