MARC details
| 000 -LEADER |
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| fixed length control field |
03647nam a2200265Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
336733 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20210908114658.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130821s2014 nyu 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781849757041 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
AEA-IRC |
| Transcribing agency |
AEA-IRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 770.S66 |
| Item number |
.H117 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Hadjiandreou, Emmanuel |
| 9 (RLIN) |
53529 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
How to make sourdough : |
| Remainder of title |
45 recipes for great-tasting sourdough breads that are good for you, too / |
| Statement of responsibility, etc. |
Emmanuel Hadjiandreou ; photography by Steve Painter. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
London : |
| Name of publisher, distributor, etc. |
Ryland Peters & Small, |
| Date of publication, distribution, etc. |
c2016. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
London : |
| Name of producer, publisher, distributor, manufacturer |
Ryland Peters & Small, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2016. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
160 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm |
| 500 ## - GENERAL NOTE |
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| General note |
All spoon measurements are level, unless otherwise specified. Ovens should be preheated to the specified temperature. Recipes in this book were tested using a fan/convection oven. If using a regular oven, follow the manufacturer's instructions for adjusting temperatures. All eggs are UK medium/US large unless otherwise specified. Recipes containing raw or partially cooked egg should not served to the very young, very old, anyone with a compromise immune system or pregnant women. -- t.p. verso |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made-with flour, water and care. Once you've mastered the sourdough 'starter'-the vigorous little mixture of flour and water that helps leaven the bread and develop flavour-you just need to mix a small amount of it with your other ingredients and you're well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. It's no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You'll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you'll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone. --Amazon.com |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Sourdough bread. |
| 9 (RLIN) |
53530 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Painter, Steve |
| 9 (RLIN) |
53531 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Circulation |
| Source of classification or shelving scheme |
Library of Congress Classification |
