000 | 03088cam a2200469 i 4500 | ||
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003 | OCoLC | ||
005 | 20221102221659.0 | ||
008 | 160926t20172017waua b 001 0 eng d | ||
020 |
_a0982761058 _qset |
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020 |
_a9780982761052 _qset |
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035 | _a(ATU)b23900751 | ||
035 | _a(OCoLC)959037081 | ||
040 |
_aYDX _beng _erda _cYDX _dBDX _dOCLCQ _dUOK _dATU |
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082 | 0 | 4 |
_a641.815 _223 |
099 | _a641.815 MYH | ||
100 | 1 |
_aMyhrvold, Nathan, _eauthor, _eillustrator. _91021036 |
|
245 | 1 | 0 |
_aModernist bread / _cNathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team. |
250 | _aFirst edition. | ||
264 | 1 |
_aBellevue, WA : _bThe Cooking Lab, _c2017. |
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264 | 4 | _c©2017 | |
300 |
_a6 volumes : _bcolour illustrations ; _c34 cm |
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336 |
_atext _btxt _2rdacontent |
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336 |
_astill image _bsti _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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500 | _aVolume 6: Kitchen manual is spiral bound. | ||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | _aVolume 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 |
_aBread. _9314791 |
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655 | 7 |
_aCookbooks. _2lcgft _9370227 |
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700 | 1 |
_aMigoya, Francisco J., _eauthor. _91077917 |
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710 | 2 |
_aCooking Lab _eissuing body. _9487061 |
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907 |
_a.b23900751 _b06-09-21 _c12-10-17 |
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942 | _cB | ||
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