Modernist bread / (Record no. 55642)

MARC details
000 -LEADER
fixed length control field 03058nam a2200325 a 4500
001 - CONTROL NUMBER
control field 131565
003 - CONTROL NUMBER IDENTIFIER
control field NZBPP
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200629161036.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 171130s2017####|||||||||||||||||#||####u
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780982761052
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0982761058
040 ## - CATALOGING SOURCE
Transcribing agency NZTOI
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.815 MYH
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Myhrvold, Nathan
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Migoya, Francisco J
110 ## - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Cooking Lab
245 10 - TITLE STATEMENT
Title Modernist bread /
Statement of responsibility, etc. Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.
250 ## - EDITION STATEMENT
Edition statement First edition.
260 ## - PUBLICATION, DISTRIBUTION ETC
Place of publication, distribution, etc Bellevue, WA
Name of publisher, distributor, etc. The Cooking Lab
Date of publication, distribution, etc. [2017]
300 ## - PHYSICAL DESCRIPTION
Extent 6 volumes : colour illustrations ; 34 cm
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
336 ## - CONTENT TYPE
Content type term still image
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Source rdacarrier
500 ## - GENERAL NOTE
General note <p>Volumes 1-5 are hardcover and 34 cm each, Volume 6 is spiral bound and 28 cm. Includes bibliographical references and index in volume 5.</p>
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note v. 1. History and fundamentals -- v. 2. Ingredients -- v. 3. Techniques and equipment -- v. 4. Recipes I -- v. 5. Recipes II -- v. 6. Kitchen manual. v.1. History and fundamentals. History of bread -- Microbiology for bakers -- Bread and health -- Heat and energy -- The physics of food and water -- Further reading -- v.2. Ingredients. Making bread -- Grains -- Flour -- Leavening -- Functional ingredients -- Ingredient preparation -- Further reading -- v.3. Techniques and equipment. Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- How bread bakes -- Baking -- Cooling and serving -- Further reading -- v.4. Recipes I. Lean breads -- Enriched breads -- Rye breads -- Brick-like breads -- v.5. Recipes II. Flatbread and pizza -- Bagels, pretzels, and bao -- Gluten-free breads -- Bread machine breads -- Further reading -- Historical books and cookbooks -- Photographs and illustrations -- Glossary -- Basic recipes -- Reference tables -- Resources -- The Modernist Cuisine team, acknowledgments -- Index.
520 ## - SUMMARY, ETC.
Summary, etc. "Making good bread is both an art and a science. Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, modernist bread isn't just about new recipes, though, it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."-- Publisher's web site.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Bread
9 (RLIN) 25091
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Source of acquisition Cost, normal purchase price Full call number Barcode Date last seen Copy number Cost, replacement price Price effective from Koha item type Total Checkouts Total Renewals Date last checked out
    Dewey Decimal Classification Not Damaged   Non-Fiction Mokoia Mokoia 30/11/2017 Toi Ohomai 170.00 641.815 MYH 2038106 05/12/2022 1 : vol.1 : history and fundamen 170.00 22/06/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Mokoia Mokoia 30/11/2017 Toi Ohomai 170.00 641.815 MYH 2038107 05/12/2022 1 : vol.2 : ingredients 170.00 22/06/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Mokoia Mokoia 30/11/2017 Toi Ohomai 170.00 641.815 MYH 2038108 20/01/2023 1 : vol.3 : techniques and equip 170.00 22/06/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Mokoia Mokoia 30/11/2017 Toi Ohomai 170.00 641.815 MYH 2038110 20/01/2023 1 : vol.5 : recipes 2 170.00 22/06/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Mokoia Mokoia 30/11/2017 Toi Ohomai 170.00 641.815 MYH 2038109 05/12/2022 1 : vol.4 : recipes 1 170.00 22/06/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Mokoia Mokoia 30/11/2017 Toi Ohomai 170.00 641.815 MYH 2038111 05/12/2022 1 : vol.6 : kitchen manual 170.00 22/06/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Windermere Windermere 19/10/2018 Toi Ohomai 170.00 641.815 MYH 2046255 05/12/2022 1 : vol.4 : recipes 1 170.00 19/10/2018 Seven Day Loan 2 1 24/03/2020
    Dewey Decimal Classification Not Damaged   Non-Fiction Windermere Windermere 19/10/2018 Toi Ohomai 170.00 641.815 MYH 2046256 05/12/2022 1 : vol.5 : recipes 2 170.00 19/10/2018 Seven Day Loan 1   24/03/2020
    Dewey Decimal Classification Not Damaged   Non-Fiction Windermere Windermere 19/10/2018 Toi Ohomai 170.00 641.815 MYH 2046257 05/12/2022 1 : vol.6 : kitchen manual 170.00 19/10/2018 Seven Day Loan      
    Dewey Decimal Classification Not Damaged   Non-Fiction Windermere Windermere 19/10/2018 Toi Ohomai 170.00 641.815 MYH 2046258 05/12/2022 1 : vol.3 : techniques and equip 170.00 19/10/2018 Seven Day Loan 4 2 04/04/2022
    Dewey Decimal Classification Not Damaged   Non-Fiction Windermere Windermere 19/10/2018 Toi Ohomai 170.00 641.815 MYH 2046259 05/12/2022 1 : vol.2 : ingredients 170.00 19/10/2018 Seven Day Loan 1 1 09/01/2019
    Dewey Decimal Classification Not Damaged   Non-Fiction Windermere Windermere 19/10/2018 Toi Ohomai 170.00 641.815 MYH 2046261 05/12/2022 1 : vol.1 : history and fundamen 170.00 19/10/2018 Seven Day Loan 1   08/01/2019

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