Braise : (Record no. 27699)

MARC details
000 -LEADER
fixed length control field 02068cam a2200397 i 4500
001 - CONTROL NUMBER
control field 18511654
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190707231019.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field ta
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150302s2013 nyua 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2015300396
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780062232380 (paperback)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
Transcribing agency
Modifying agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX686
Item number .B65 2013
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 641.73/B66
084 ## - OTHER CLASSIFICATION NUMBER
Classification number CBA
085 00 - SYNTHESIZED CLASSIFICATION NUMBER COMPONENTS
Number where instructions are found-single number or beginning number of span CBA 641.73/B66
-- 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Boulud, Daniel,
Relator term author.
9 (RLIN) 6654
245 10 - TITLE STATEMENT
Title Braise :
Remainder of title a journey through international cuisine /
Statement of responsibility, etc. Daniel Boulud and Melissa Clark.
250 ## - EDITION STATEMENT
Edition statement First Ecco paperback edition.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture New York, USA :
Name of producer, publisher, distributor, manufacturer ECCO,
Date of production, publication, distribution, manufacture, or copyright notice ©2006.
300 ## - PHYSICAL DESCRIPTION
Extent xxi, 228 pages :
Other physical details illustrations (some color) ;
Dimensions 23 cm
336 ## - CONTENT TYPE
Content type term text
500 ## - GENERAL NOTE
General note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Meat -- Poultry and rabbit -- Fish and seafood -- Vegetables and beans -- Fruit and other desserts.
520 ## - SUMMARY, ETC.
Summary, etc. Chef Daniel Boulud's definitive cookbook on the time-honored technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, this is a comprehensive guide to braising, for cooks of every skill level.--From publisher description.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Braising (Cooking)
9 (RLIN) 6655
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element International cooking.
9 (RLIN) 6656
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Cookbooks.
Source of term lcgft
9 (RLIN) 554
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Clark, Melissa,
Relator term author.
9 (RLIN) 6657
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c origcop
d 2
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books

No items available.