| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:216839648:2067 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:216839648:2067?format=raw |
LEADER: 02067cam a2200481 a 4500
001 ocn122702030
003 OCoLC
005 20151005061112.0
008 070313s2007 caua b 001 0 eng
010 $a2007106660
015 $aGBA749631$2bnb
016 7 $a013779034$2Uk
020 $a1580087590
020 $a9781580087599
029 1 $aIG#$b1580087590
035 $a(OCoLC)122702030
040 $aDLC$cDLC$dIG#$dBAKER$dBTCTA$dUKM$dRLS$dWIQ$dYDXCP$dIF9$dJED$dQ2Z$dUPZ$dSFR$dUtOrBLW
049 $aSFRA
050 00 $aTX769$b.R41875 2007
082 00 $a641.8/15$222
092 $a641.815$bR2758p
100 1 $aReinhart, Peter.
245 10 $aPeter Reinhart's whole grain breads :$bnew techniques, extraordinary flavor /$cphotography by Ron Manville.
246 30 $aWhole grain breads
260 $aBerkeley, Calif. :$bTen Speed Press,$cc2007.
300 $aix, 309 p. :$bill. (chiefly col.) ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (p. 304-305) and index.
505 0 $aFollowing the flavor : a bread baker's journey back to whole grains -- From wheat to eat : a tutorial -- The theory and process of delayed fermentation -- The breads.
650 0 $aCooking$xCereals.
650 0 $aBread.
650 0 $aCooking (Cereals)
907 $a.b21082819$b12-15-18$c09-28-07
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907 $a.b21082819$b08-12-15$c09-28-07
980 $a0108 KL
998 $ac2$ae9$b01-08-08$cm$da$e-$feng$gcau$h0$i0
994 $aC0$bSFR
999 $yMARS
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