| 000 -LEADER |
|---|
| fixed length control field |
02134cam a2200457 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
18912706 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210916093439.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
151217s2017 nju 001 0 eng c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2015048922 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470587836 (cloth) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
WaSeSS/DLC |
| Language of cataloging |
eng |
| Transcribing agency |
HNU |
| Description conventions |
rda |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
RM219 |
| Item number |
.C67 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
641.815 C793 2017 |
| Placement Code |
GC |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
HS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Coppedge, Richard J., |
| Relator term |
author. |
| 9 (RLIN) |
14534 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Baking for special diets / |
| Statement of responsibility, etc. |
Richard J. Coppedge, Jr. CMB, The Culinary Institute of America. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey, USA : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
©2017. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 252 pages : |
| Dimensions |
29 cm. |
| Other physical details |
colored illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text. |
| Content type code |
text. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Current health problems and dietary needs : an abundance of foods, an abundance of health problems -- What is nutritional baking? -- Ingredients for nutritious baking -- Reduced- and low-fat baking -- Baking with less sugar -- Gluten-free baking -- Nondairy and vegan products. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Junior High School |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking for the sick. |
| 9 (RLIN) |
14535 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 9 (RLIN) |
4162 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gluten-free diet |
| Form subdivision |
Recipes. |
| 9 (RLIN) |
14536 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Milk-free diet |
| Form subdivision |
Recipes. |
| 9 (RLIN) |
14537 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sugar-free diet |
| Form subdivision |
Recipes. |
| 9 (RLIN) |
14538 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Vegetarian cooking. |
| 9 (RLIN) |
1935 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Vegan cooking. |
| 9 (RLIN) |
14539 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America, |
| Relator term |
Issuing body. |
| 9 (RLIN) |
3740 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Coppedge, Richard J., author. |
| Title |
Baking for special diets |
| Place, publisher, and date of publication |
Hoboken, New Jersey : John Wiley & Sons, 2016 |
| International Standard Book Number |
9781119034827 |
| Record control number |
(DLC) 2016000126 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Classification part |
600-699 |
