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) |
a |
641.815 MYH |
c |
Vol. 1 |
g |
0 |
i |
A549281B |
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l |
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p |
$130.00 |
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y |
.i13583359 |
z |
24-11-17 |
945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
a |
641.815 MYH |
-- |
|
c |
Vol. 2 |
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24-11-17 |
945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
a |
641.815 MYH |
c |
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945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
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c |
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24-11-17 |
945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
a |
641.815 MYH |
c |
Vol. 6 |
g |
0 |
i |
A549286B |
j |
0 |
l |
cmain |
o |
- |
p |
$0.00 |
q |
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.i13583426 |
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24-11-17 |
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 |