MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03179cam a22004218i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn937452534 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180722223454.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160324s2016 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2016012495 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDXCP |
| -- |
BDX |
| -- |
BTCTA |
| -- |
OCLCO |
| -- |
OCLCF |
| -- |
OCLCQ |
| -- |
OCLCO |
| -- |
FM0 |
| -- |
ON8 |
| -- |
NFG |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780393245219 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0393245217 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)937452534 |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e------ |
| -- |
n------ |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.815 |
| Item number |
G493 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ginsberg, Stanley, |
| Relator term |
author. |
| 9 (RLIN) |
316123 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The rye baker : |
| Remainder of title |
classic breads from Europe and America / |
| Statement of responsibility, etc |
Stanley Ginsberg ; photographs by Quentin Bacon. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
1609 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
W.W. Norton & Company, |
| Date of production, publication, distribution, manufacture |
[2016] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
367 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
still image |
| Content Type Code |
sti |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Media Type Code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Carrier Type Code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (pages 352-355, 358-360) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The making of a rye baker. The unruly weed ; The reaper's harvest ; Rye baking today -- Ingredients -- Nine steps to great rye bread -- Equipment -- Immigrant bread: America -- The essential loaf: France and Spain -- Robust and complex: Holland, Denmark, and northern Germany -- Sweet and crisp: Sweden, Finland, and Iceland -- Aromatic and flavorful: Bavaria, Switzerland, Austria, and Italy -- Dark and intense: Russia and the Baltics -- Tender and piquant: southern Poland -- Rich and varied: central and southwestern Germany. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule. Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike,"--Amazon.com. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Rye bread |
| Geographic subdivision |
Europe. |
| 9 (RLIN) |
316124 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Rye bread |
| Geographic subdivision |
North America. |
| 9 (RLIN) |
316125 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2680 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bacon, Quentin, |
| Relator term |
photographer (expression) |
| 9 (RLIN) |
121210 |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
