Bread etc. : (Record no. 98999)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01338nam a22002417a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260303155526.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260302b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780525612063 |
| Qualifying information | (hardback) |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | High School Learning Resource Center |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 769 |
| Item number | D84 2025. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Duffy, Matthew James |
| 9 (RLIN) | 61546 |
| 245 ## - TITLE STATEMENT | |
| Title | Bread etc. : |
| Remainder of title | recipes and techniques for baking with sourdough, yeasted dough, pizza dough and more / |
| Statement of responsibility, etc. | Matthew James Duffy |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Toronto, Ontario : |
| Name of producer, publisher, distributor, manufacturer | Appetite by Random House, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 389 pages : |
| Other physical details | illustrations (chiefly color) ; |
| Dimensions | 26 cm |
| 500 ## - GENERAL NOTE | |
| General note | Includes index.<br/> |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction – Baking bread 101 – The 10 steps of baking – Yeasted breads – Sourdough breads – Sourdough discard – Leftover bread – Pizza<br/> |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "In Bread Etc. Matt Duffy shares his decades of experience and passion with precise explanations, dough schedules, and step-by-step photographs to help you gain an in-depth understanding of the whole bread-baking process. With this book, you'll be confidently crafting loaves, pizzas, and other bread goods--and even developing bread creations of your own--at home."–<br/> |
| Assigning source | Provided by publisher. <br/> |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| 9 (RLIN) | 61518 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | breads |
| 9 (RLIN) | 61519 |
| 651 ## - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME | |
| Geographic name | Cookbooks. |
| 9 (RLIN) | 61520 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Non-fiction | High School Learning Resource Center | High School Learning Resource Center | General Circulation | 03/02/2026 | Sketchbook/Fullybooked | TX 769 .D84 2025 | HS14809 | 03/02/2026 | 1 | 03/02/2026 | Books |