MARC details
000 -LEADER |
fixed length control field |
03130cam a2200433 i 4500 |
001 - CONTROL NUMBER |
control field |
on1294286518 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
OCoLC |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20221017152622.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
220310s2022 nyua e 001 0 eng |
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
LC control number |
2022010762 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
DLC |
Language of cataloging |
eng |
Description conventions |
rda |
Transcribing agency |
DLC |
Modifying agency |
OCLCF |
-- |
ORX |
-- |
IEB |
-- |
CGB |
-- |
ILC |
-- |
RNL |
-- |
YDX |
-- |
NFG |
019 ## - |
-- |
1293934398 |
-- |
1294114155 |
-- |
1294137049 |
-- |
1294215837 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9780393866742 |
Qualifying information |
hardcover |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0393866742 |
Qualifying information |
hardcover |
035 ## - SYSTEM CONTROL NUMBER |
System control number |
(OCoLC)1294286518 |
Canceled/invalid control number |
(OCoLC)1293934398 |
-- |
(OCoLC)1294114155 |
-- |
(OCoLC)1294137049 |
-- |
(OCoLC)1294215837 |
042 ## - AUTHENTICATION CODE |
Authentication code |
pcc |
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
Classification number |
641.815 |
Item number |
W119 |
049 ## - LOCAL HOLDINGS (OCLC) |
Holding library |
NFGA |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Wade, Greg, |
Relator term |
author. |
245 10 - TITLE STATEMENT |
Title |
Bread head : |
Remainder of title |
baking for the road less traveled / |
Statement of responsibility, etc |
Greg Wade with Rachel Holtzman ; photography by E. E. Berger. |
250 ## - EDITION STATEMENT |
Edition statement |
First edition. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
Place of production, publication, distribution, manufacture |
New York, NY : |
Name of producer, publisher, distributor, manufacturer |
W.W. Norton & Company, |
Date of production, publication, distribution, manufacture |
[2022] |
300 ## - PHYSICAL DESCRIPTION |
Extent |
335 pages : |
Other physical details |
color illustrations ; |
Dimensions |
27 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 index. |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
Introduction: The birth of a bread head -- Digging in. Helpful stuff for getting started -- Digging it. Recipes and other tasty things -- Digging deeper. Troubleshooting and taking things to the next level. |
520 ## - SUMMARY, ETC. |
Summary, etc |
"At Publican Quality Breads in Chicago, Greg Wade bakes rich, flavorful, naturally leavened breads with local organic flours. His philosophy draws from the music of the Grateful Dead, encouraging readers to 'live no particular way but our own' (make the bread you want to make) and to 'hang it up and see what tomorrow brings' (when things don't turn out perfectly). Wade, who is largely self-taught, presents a laid-back master class that any home cook can engage with: he explains what happens to your bread on a cellular level as it ferments and bakes, and walks readers through the different grains and the various forms they can take (i.e., cracked, sprouted, whole-grain, coarse-milled), describes their flavors, and sheds light on how they behave and what could be substituted with success. His recipes move from simple to more complex and include a delicious basic sandwich loaf, a ciabatta spiked with roasted garlic and mashed potato, as well as crispy, fluffy bagels and whole-wheat pretzels. Experienced bakers will enjoy endlessly riff-able bakes like Ethiopian Injera, White Wheat Tortillas, and Khachapuri (a Georgian egg and cheese bread). Bonuses include baker's percentages with all recipes and a template baking log to record each baking success (and failure). Tripped out with vibrant photographs and a groovy design, Bread Head is ideal for obsessive home bakers eager to craft breads that rival the best professional kitchens"-- |
Assigning source |
Provided by publisher. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Bread. |
9 (RLIN) |
34129 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Baked products. |
9 (RLIN) |
145508 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Baking. |
9 (RLIN) |
27438 |
655 #7 - INDEX TERM--GENRE/FORM |
Genre/form data or focus term |
Cookbooks. |
Source of term |
lcgft |
9 (RLIN) |
2680 |
655 #7 - INDEX TERM--GENRE/FORM |
Genre/form data or focus term |
Recipes. |
Source of term |
lcgft |
9 (RLIN) |
17796 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Holtzman, Rachel, |
Relator term |
author. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Berger, E. E., |
Relator term |
photographer. |
994 ## - |
-- |
C0 |
-- |
NFG |