On baking : (Record no. 15330)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01480nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520102803.0 |
| 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 | 9780132374569 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 763 .L33o 2013 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Labensky, Sarah R. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | On baking : |
| Remainder of title | a textbook of baking and pastry fundamentals / |
| Statement of responsibility, etc. | Sarah R. Labensky, Priscilla A. Martel and Eddy Van Damme. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Third Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Boston, Massachusetts : |
| Name of publisher, distributor, etc. | Pearson, |
| Date of publication, distribution, etc. | c2013 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxx, 827 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | USD141.37 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part I. Professionalism and the Bakeshop -- 1. Professionalism -- 2. Tools and Equipment for the Bakeshop -- 3. Principles of Baking -- 4. Bakeshop Ingredients -- 5. Mise En Place -- Part II. Breads -- 6. Quick Breads -- 7. Yeast Breads -- 8. Enriched Yeast Breads -- 9. Laminated Doughs - Part III. Desserts and Pastries -- 10. Cookies and Brownies -- 11. Pies and Tarts -- 12. Pastry and Dessert Components -- 13. Cakes and Icings -- 14. Custards, Creams and Sauces -- 15. Ice Cream and Frozen Desserts -- 16. Healthful and Special-Needs Baking -- Part IV. Advanced Pastry Work -- 17. Tortes and Specialty Cakes -- 18. Petits Fours and Confections -- 19. Restaurant and Plated Desserts -- 20. Chocolate and Sugar Work. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BAKING |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Martel, Priscilla A.;Eddy Van Damme |
| Relator term | co-author;co-author |
| 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 | 09/30/2016 | Purchased - Amazon | 141.37 | GC TX 763 .L33o 2013 | NULIB000013089 | 05/20/2025 | c.1 | 05/20/2025 | Books |