The baking cookbook (Record no. 4774)

MARC details
000 -LEADER
fixed length control field 01622cam a2200289 a 4500
001 - CONTROL NUMBER
control field 16108302
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220819023053.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100225s2011 njua b 001 0 eng
010 ## -
-- 2010006497
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470392676 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781847861917
035 ## -
-- (OCoLC)ocn531718808
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency DLC
Modifying agency YDX
-- YDXCP
-- ILC
-- VP@
-- DLC
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX763
Item number .S54 2011
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.8/15 STE
Edition number 22
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Edited by Gina Steer
245 10 - TITLE STATEMENT
Title The baking cookbook
Statement of responsibility, etc. Edited by Gina Steer
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Fulham; London:
Name of publisher, distributor, etc. Flame Tree Publishing,
Date of publication, distribution, etc. c2011.
300 ## - PHYSICAL DESCRIPTION
Extent xi, 192 p. :
Other physical details ill. ;
Dimensions 28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
520 ## - SUMMARY, ETC.
Summary, etc. The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Baking.
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c orignew
d 1
e ecip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Full call number Barcode Date last seen Price effective from Koha item type
          RELIANCE RELIANCE PJ Library 04/06/2022 641.8/15 STE 003241(1) 04/06/2022 04/06/2022 BOOK