About professional baking / (Record no. 4382)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01498nam a2200217Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094842.0 |
| 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 | 9789814232715 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 763 .S65 2008 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sokol, Gail |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | About professional baking / |
| Statement of responsibility, etc. | Gail Sokol |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Australia : |
| Name of publisher, distributor, etc. | Thomson Delmar Learning, |
| Date of publication, distribution, etc. | c2008 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xix, 601 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Mise en Place -- Chapter 2. Ingredients -- Chapter 3. Wheat Flour: The Essential Grain (and Other Flours) -- Chapter 4. The Science of Mixing -- Chapter 5. Thickeners and Stabilizers -- Chapter 6. Eggs as Thickeners -- Chapter 7. Eggs as Leaveners and Meringues -- Chapter 8. Working with Yeast in Straight Doughs -- Chapter 9. Preferments -- Chapter 10. Laminated Doughs -- Chapter 11. Working with Fats in Pies and Tarts -- Chapter 12. Using Chemical and Steam Leaveners -- Chapter 13. Quick Bread Mixing Methods -- Chapter 14. Cake Mixing Methods -- Chapter 15. Frostings -- Chapter 16. Cookies -- Chapter 17. Building Blocks with Sugar -- Chapter 18. Frozen Desserts -- Chapter 19. Chocolate -- Chapter 20. Dessert Sauces and Plating -- Chapter 21. Healthy Baking -- Chapter 22. Troubleshooting. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BAKING |
| 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 | 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 | 09/12/2011 | Reaccessioned | GC TX 763 .S65 2008 | NULIB000002141 | 05/20/2025 | c.1 | 05/20/2025 | Books |