| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:240196269:3189 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:240196269:3189?format=raw |
LEADER: 03189cam a2200577Ii 4500
001 904813513
003 OCoLC
005 20160419124937.0
008 150312s2015 nyua 001 0 eng d
010 $a2015938343
020 $a9781941393413
020 $a1941393411
035 $a904813513
035 $a(OCoLC)904813513
037 $bSimon & Schuster, Order Dept 100 Front st, Riverside, NJ, USA, 08075$nSAN 200-2442
040 $aYDXCP$beng$erda$cYDXCP$dBTCTA$dCLE$dNYP$dBDX$dILC$dSFR$dUtOrBLW
049 $aSFRA
050 4 $aTX769$b.G585 2015
082 04 $a641.815
092 $a641.815$bG584b
100 1 $aGolper, Zachary.
245 10 $aBien cuit :$bthe art of bread /$cZachary Golper and Peter Kaminsky ; photographs by Thomas Schauer.
250 $aFirst Regan Arts hardcover edition.
264 1 $aNew York, NY :$bRegan Arts,$c2015.
300 $aix, 324 pages :$billustrations (chiefly color) ;$c27 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aIn his Brooklyn bakery, Golper creates loaves sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark-- what the French call bien cuit, or "well baked." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.
505 0 $aIntroduction: New guy in town -- Born to bake -- Learning a craft -- What does bien cuit mean and why is it important? -- Fermentation + time + heat = the alchemy of bread -- The building blocks: grains and flowers -- Measuring -- Equipment -- Making a dough -- Starters: the key to the fullest flavor -- Breads -- Rolls -- Quick breads -- Biscuits -- Scones -- Technique & process.
650 0 $aBread.
650 0 $aBiscuits.
650 0 $aScones.
655 7 $aCookbooks.$2lcgft
700 1 $aKaminsky, Peter,$eauthor.
700 1 $aSchauer, Thomas,$ephotographer.
907 $a.b30970210$b12-20-18$c10-13-15
998 $a(2)xbt$ap1$b12-23-15$cm$da $e-$feng$gnyu$h0$i0
957 00 $aOCLC reclamation of 2017-18
907 $a.b30970210$b04-17-16$c10-13-15
938 $aBaker and Taylor$bBTCP$nBK0016718847
956 $aPre-reclamation 001 value: ocn904813513
980 $a1215 KL emd
998 $a(2)xbt$ap1$ap5$b12-23-15$cm$da$e-$feng$gnyu$h0$i0
994 $aC0$bSFR
999 $yMARS
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