The cake and biscuit book (Registro nro. 108957)

Detalles MARC
000 -LEADER
fixed length control field 02206cam a22003733u 4500
001 - CONTROL NUMBER
control field 68137
003 - CONTROL NUMBER IDENTIFIER
control field UtSlPG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260610134555.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 260607r20221903utu|||||o|||||||||||||| d
040 ## - CATALOGING SOURCE
Original cataloging agency UtSlPG
041 #7 - LANGUAGE CODE
Language code of text/sound track or separate title en
Source of code iso639-1
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Douglas, Elizabeth
245 14 - TITLE STATEMENT
Title The cake and biscuit book
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Salt Lake City, UT :
Name of producer, publisher, distributor, manufacturer Project Gutenberg,
Date of production, publication, distribution, manufacture, or copyright notice 2022
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource :
Other physical details multiple file formats
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement The new cookery books; vol. 2
500 ## - GENERAL NOTE
General note Release date is 2022-05-21
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520 ## - SUMMARY, ETC.
Summary, etc. "The Cake and Biscuit Book" by Elizabeth Douglas is a collection of baking recipes written in the early 20th century. The book focuses on various types of cakes and biscuits, providing detailed instructions and tips for successful baking. It emphasizes the importance of using fresh ingredients and the techniques essential for amateur bakers to achieve desired results. The beginning of this cookbook presents a preface that outlines the author's perspective on cake-making. Douglas stresses the importance of consistency by recommending that the same person who mixes the batter should also bake the cake. Additionally, she highlights the significance of using fresh eggs and pure butter for optimal flavor. The opening section also includes valuable general directions for cake-making, including the necessary utensils, measuring techniques, and baking tips to ensure that readers can successfully execute her recipes throughout the book. (This is an automatically generated summary.)
534 ## - ORIGINAL VERSION NOTE
Introductory phrase Originally published:
Publication, distribution, etc. of original United Kingdom: Grant Richards, 1903
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cooking
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cookbooks
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cake
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cookies
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title The new cookery books; vol. 2
856 4# - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://archive.org/details/b21538979/page/n5/mode/2up">https://archive.org/details/b21538979/page/n5/mode/2up</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://www.gutenberg.org/ebooks/68137">https://www.gutenberg.org/ebooks/68137</a>

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