On baking : (Registro nro. 278436)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03012cam a2200373 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 18342064 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190226155511.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 141021s2014 maua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014041642 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780133886757 |
| International Standard Book Number | 0133886751 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Description conventions | rda |
| Modifying agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX763 |
| Item number | .B3233 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.81/5 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Labensky, Sarah R. |
| Relator term | author |
| 245 10 - TITLE STATEMENT | |
| Title | On baking : |
| Remainder of title | a textbook of baking and pastry fundamentals / |
| Statement of responsibility, etc. | Sarah R. Labensky and Priscilla Martel with Eddy Van Damme, Houston Community College ; photographs by Richard Embery and Eddy Van Damme ; drawings by Stacey Winters Quattrone and William E. Ingram. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Third edition update. |
| 264 #1 - | |
| Place of production, publication, distribution, manufacture | Boston : |
| Name of producer, publisher, distributor, manufacturer | Pearson, |
| Date of production, publication, distribution, manufacture, or copyright notice | [2016] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxix, 828 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 29 cm |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| Content type term | still image |
| 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. note | Includes bibliographical references (pages 793-795) and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part I. Professionalism and the Bakeshop -- 1. Professionalism -- 2. Tools and Equipment for the Bakeshop -- 3. Principles of Baking -- 4. Bakeshop Ingredients -- 5. Mise En Place -- Part II. Breads -- 6. Quick Breads -- 7. Artisan and Yeast Breads -- 8. Enriched Yeast Breads -- 9. Laminated Doughs -- Part III. Desserts and Pastries -- 10. Cookies and Brownies -- 11. Pies and Tarts -- 12. Pastry and Dessert Components -- 13. Cakes and Icings -- 14. Custards, Creams and Sauces -- 15. Ice Cream and Frozen Desserts -- 16. Healthful and Special-Needs Baking -- Part IV. Advanced Pastry Work -- 17. Tortes and Specialty Cakes -- 18. Petits Fours and Confections -- 19. Restaurant and Plated Desserts -- 20. Chocolate and Sugar Work -- Appendix I. Measurement and Conversion Charts -- Appendix II. Fresh Fruit Availability Chart -- Appendix III. Volume Formulas -- Appendix IV. Templates -- Glossary -- Bibliography -- Recipe Index -- Subject Index -- Photo Credits. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work—including chocolate work—are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| Topical term or geographic name entry element | Pastry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Martel, Priscilla. |
| Personal name | Van Damme, Eddy. |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Sala de Referencia mb | 20/02/2019 | 97 = YBP Library Services | 132.24 | TX763 .B3233 2016 | 50000003259859 | 20/02/2019 | c. 1 | 132.24 | 20/02/2019 | Libro |