Bread : (Record no. 10662)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01638nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520100646.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118132715 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 769 .H35 2013 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hamelman, Jeffrey |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Bread : |
| Remainder of title | a baker's book of techniques and recipes / |
| Statement of responsibility, etc. | Jeffrey Hamelman |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Jersey : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | c2013 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvii, 478 pages : |
| Other physical details | illustrations ; |
| Dimensions | 24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part One. Ingredients and techniques -- 1. The bread-making process from mixing through baking -- 2. Ingredients and their function -- 3. Hand techniques -- Part Two. Formulas and decorative breads -- 4. Breads made with yeasted pre-ferments -- 5. Levain breads -- 6. Sourdough rye breads -- 7. Straight doughs -- 8. Miscellaneous breads -- 9. Braiding techniques -- 10. Decorative and display projects -- |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a 'masterwork of bread baking literature,' Jeffrey Hamelman's Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKING -- BREAD |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 11/21/2014 | Purchased - Amazon | 261.99 | GC TX 769 .H35 2013 c.2 | NULIB000008421 | 05/20/2025 | c.2 | 05/20/2025 | Books |