| 000 | 01779cam a2200397 i 4500 | ||
|---|---|---|---|
| 005 | 20221101183917.0 | ||
| 008 | 040119s1996 nyua 001 0 eng d | ||
| 010 | _a 95013380 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a0679409076 | ||
| 020 | _a9780679409076 | ||
| 035 | _a(ATU)b10815557 | ||
| 035 | _a(OCoLC)32275135 | ||
| 040 |
_aDLC _beng _erda _dATU |
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| 050 | 0 | 0 |
_aTX769 _b.S45 1996 |
| 082 | 0 | 0 |
_a641.815 _220 |
| 100 | 1 |
_aSilverton, Nancy, _eauthor. _91046666 |
|
| 240 | 1 | 0 | _aBreads from the La Brea Bakery |
| 245 | 1 | 0 |
_aNancy Silverton's breads from the La Brea Bakery : _brecipes for the connoisseur / _cNancy Silverton in collaboration with Laurie Ochoa ; foreword by Ruth Reichl. |
| 246 | 3 | 0 | _aBreads from the La Brea Bakery |
| 264 | 1 |
_aNew York : _bVillard Books, _c[1996] |
|
| 264 | 4 | _c©1996 | |
| 300 |
_axxvi, 260 pages : _billustrations ; _c25 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 505 | 0 | 0 |
_tForeword -- _tAcknowledgments -- _tIllustrations -- _tIntroduction: The Baking Life -- _g1. _tThe Elements of Bread -- _g2. _tTools for Getting Started -- _g3. _tA Lesson in Bread Making -- _g4. _tBreads Made with White Starter -- _g5. _tBreads Made with Whole-Wheat Starter -- _g6. _tBreads Made with Rye Starter -- _g7. _tSourdough Specialties -- _tAppendix: Sources -- _tIndex. |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aBread _9314791 |
|
| 700 | 1 |
_aOchoa, Laurie, _eauthor. _91046667 |
|
| 907 |
_a.b10815557 _b11-05-18 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.815 SIL _g1 _iA417706B _j0 _lcmain _o- _p$50.77 _q- _r- _s- _t0 _u8 _v0 _w0 _x0 _y.i11977036 _z29-10-15 |
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| 998 |
_a(2)b _a(2)c _b11-05-18 _cm _da _feng _gnyu _h0 |
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| 999 |
_c1145254 _d1145254 |
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