Modernist bread / (Record no. 1417847)

MARC details
000 -LEADER
fixed length control field 03088cam a2200469 i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20221102221659.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160926t20172017waua b 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0982761058
Qualifying information set
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780982761052
Qualifying information set
035 ## - SYSTEM CONTROL NUMBER
System control number (ATU)b23900751
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)959037081
040 ## - CATALOGING SOURCE
Original cataloging agency YDX
Language of cataloging eng
Description conventions rda
Transcribing agency YDX
Modifying agency BDX
-- OCLCQ
-- UOK
-- ATU
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.815
Edition number 23
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number 641.815 MYH
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Myhrvold, Nathan,
Relator term author,
-- illustrator.
9 (RLIN) 1021036
245 10 - TITLE STATEMENT
Title Modernist bread /
Statement of responsibility, etc. Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.
250 ## - EDITION STATEMENT
Edition statement First edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Bellevue, WA :
Name of producer, publisher, distributor, manufacturer The Cooking Lab,
Date of production, publication, distribution, manufacture, or copyright notice 2017.
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2017
300 ## - PHYSICAL DESCRIPTION
Extent 6 volumes :
Other physical details colour illustrations ;
Dimensions 34 cm
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
336 ## - CONTENT TYPE
Content type term still image
Content type code sti
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 Volume 6: Kitchen manual is spiral bound.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Volume 1. History and fundamentals: History of bread -- Microbiology for bakers -- Bread and health -- Heat and energy - The physics of food and water -- Volume 2. Ingredients: Making bread -- Grains -- Flour -- Leavening -- Functional ingredients -- Ingredient Preparation -- Volume 3. Techniques and equipment: Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- How bread bakes -- Baking -- Cooling and serving -- Volume 4. Recipes I: Lean breads -- Enriched breads -- Rye breads -- Brick-like breads -- Volume 5. Recipes II: Flatbread and pizza -- Bagels, pretzels and bao -- Gluten-free breads -- Bread machine breads -- Volume 6: Kitchen manual: Functional ingredients -- Ingredient preparation -- Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- Baking -- Cooling and serving -- Lean breads -- Enriched breads -- Bagels, pretzels and bao -- Gluten-free breads -- Bread-machine recipes -- Basic recipes.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Bread.
9 (RLIN) 314791
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Cookbooks.
Source of term lcgft
9 (RLIN) 370227
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Migoya, Francisco J.,
Relator term author.
9 (RLIN) 1077917
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Cooking Lab
Relator term issuing body.
9 (RLIN) 487061
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b23900751
b 06-09-21
c 12-10-17
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
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945 ## - LOCAL PROCESSING INFORMATION (OCLC)
a 641.815 MYH
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945 ## - LOCAL PROCESSING INFORMATION (OCLC)
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945 ## - LOCAL PROCESSING INFORMATION (OCLC)
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945 ## - LOCAL PROCESSING INFORMATION (OCLC)
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998 ## - LOCAL CONTROL INFORMATION (RLIN)
-- b
-- c
Operator's initials, OID (RLIN) 25-10-17
Cataloger's initials, CIN (RLIN) m
First date, FD (RLIN) a
-- eng
-- wau
-- 0
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Serial Enumeration / chronology Inventory number Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Copy number Cost, replacement price Price effective from Koha item type
        City Campus City Campus City Campus Main Collection 24/11/2017 130.00 Vol. 1 i13583359 5 1 641.815 MYH A549281B 17/06/2019 04/06/2019   130.00 31/10/2021 Book
        City Campus City Campus City Campus Main Collection 24/11/2017 0.00 Vol. 2 i13583384 5 2 641.815 MYH; A549282B 19/04/2024 26/02/2024   0.00 31/10/2021 Book
        City Campus City Campus City Campus Main Collection 24/11/2017 0.00 Vol. 3 i13583396 6 6 641.815 MYH A549283B 19/04/2024 26/02/2024   0.00 31/10/2021 Book
        City Campus City Campus City Campus Main Collection 24/11/2017 0.00 Vol. 4 i13583402 3 2 641.815 MYH A549284B 19/04/2024 26/02/2024   0.00 31/10/2021 Book
        City Campus City Campus City Campus Main Collection 24/11/2017 0.00 Vol. 5 i13583414 2 1 641.815 MYH A549285B 19/04/2024 26/02/2024   0.00 31/10/2021 Book
        City Campus City Campus City Campus Main Collection 24/11/2017 0.00 Vol. 6 i13583426 5 1 641.815 MYH A549286B 29/04/2022 27/04/2022   0.00 31/10/2021 Book

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