MARC details
| 000 -LEADER |
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| fixed length control field |
07339cam a22004334i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211104172147.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
001122s2001 caua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
00065704 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
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| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0811829197 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780811829199 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b1003173x |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 00065704 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)45493101 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX747. |
| Item number |
F687 2001 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.692 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Franz, Mark, |
| Dates associated with a name |
1952- |
| Relator term |
author. |
| 9 (RLIN) |
390025 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The Farallon cookbook : |
| Remainder of title |
the very best of San Francisco cuisine / |
| Statement of responsibility, etc. |
by Mark Franz and Lisa Weiss ; desserts by Emily Luchetti ; photographs by Paul Moore ; forewords by Jeremiah Tower and Pat Kuleto. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
San Francisco : |
| Name of producer, publisher, distributor, manufacturer |
Chronicle Books, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2001] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2001 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
255 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Foreword by Jeremiah Tower.-- |
| -- |
The Story of Farallon by Pat Kuleto.-- |
| -- |
Introduction by Mark Franz.-- |
| -- |
Simply Raw.-- |
| -- |
Iced Atlantic and Pacific Shellfish Indulgence.-- |
| -- |
Caviar, Smoked Salmon, and Gravlax with Buckwheat Blini.-- |
| -- |
and Sour Cream.-- |
| -- |
Caviar.-- |
| -- |
Spot Prawn Sashimi with Saffron-White Truffle Vinaigrette.-- |
| -- |
and Prawn Roe.-- |
| -- |
Maine-Diver Scallop Ceviche with Green Peppercorns,.-- |
| -- |
Grapefruit, and Chili Vinaigrette.-- |
| -- |
Oyster and Wild Salmon Tartare with Roasted Beets and.-- |
| -- |
Crisp Giant Capers.-- |
| -- |
Onaga Carpaccio with Cucumber Consomme, Salmon.-- |
| -- |
Caviar, and Enoki Mushrooms.-- |
| -- |
Black Bass and Sea Urchin Tartare in a Crisp Nori.-- |
| -- |
Sandwich with Shiso Dressing.-- |
| -- |
Salads and Such.-- |
| -- |
George's Sake-Pickled Salmon with Wasabi Creme.-- |
| -- |
Fraiche and HerbSalad.-- |
| -- |
Salad of Fuyu Persimmons and Autumn Greens with Candied.-- |
| -- |
Walnuts, Pomegranate Seeds, and Sherry Vinaigrette.-- |
| -- |
Warm Goat Cheese Galettes on Red Oakleaf and Belgian.-- |
| -- |
Endive Salad with Lavender Vinaigrette.-- |
| -- |
Spring Asparagus and Wild Morel Salad with Borage Flowers.-- |
| -- |
Maine Lobster Cobb Salad with Sweet Corn, Hard-Cooked.-- |
| -- |
Eggs, Bacon, and Smoked-Tomato Vinaigrette.-- |
| -- |
Summer Tomato Salad with Crisp Jumbo Shrimp and Sweet.-- |
| -- |
Basil.-- |
| -- |
Duck Breast Prosciutto with Summer Melon, Fig Compote,.-- |
| -- |
and Lemon Verbena Granita.-- |
| -- |
Charred Rare Venison Tartare with Celery Root and Chervil.-- |
| -- |
Salad, Black Truffle Coulis, and Port Gastrique.-- |
| -- |
Truffles.-- |
| -- |
Grilled Nantucket Scallops with Apple and Endive Salad.-- |
| -- |
and Crayfish Vinaigrette.-- |
| -- |
Squab Breast Terrine with Shiitake Duxelles, Seared Foie.-- |
| -- |
Gras, Braised Leeks, and Broken Beet Vinaigrette.-- |
| -- |
Seafood Pyramid with Shellfish Gelee, Julienned Leek.-- |
| -- |
Salad, and Saffron Essence.-- |
| -- |
Warm Appetizers.-- |
| -- |
Black Mussel Bisque with Seafood Quenelles and Chive Oil.-- |
| -- |
Asparagus Soup with Salt Cod.-- |
| -- |
Crab Imperial Gratin with Corn, Potatoes, Tarragon.-- |
| -- |
Creme Fraiche, and Lemon Zest.-- |
| -- |
Oyster Stew with Ancho Chili Butter.-- |
| -- |
Lobster Minestrone.-- |
| -- |
Maine Lobster and Matsutake Mushrooms in a Chrysanthemum.-- |
| -- |
Consomme.-- |
| -- |
Champagne-Baked Oysters with Braised Leeks and Truffle.-- |
| -- |
Cream.-- |
| -- |
Curried Mussel Glacage with Wilted Hearts of Romaine.-- |
| -- |
Potato Gnocchi with Celery Root, Poached Oysters, and.-- |
| -- |
Black Caviar.-- |
| -- |
Seared Foie Gras with Apple Galettes, Watercress, and.-- |
| -- |
Calvados Syrup.-- |
| -- |
Foie Gras.-- |
| -- |
Lobster and Fava Bean Ragout with Roasted Bone Marrow,.-- |
| -- |
Poached Garlic, and Tarragon.-- |
| -- |
Giant Tempura Prawns with Scallop Mousse, Cucumber Salad,.-- |
| -- |
and Chili Ponzu.-- |
| -- |
Crispy Saffron-Marinated Frog's Legs with Mustard Seed.-- |
| -- |
Vinegar, Tarragon Puree, and Herb Salad.-- |
| -- |
Sauteed Fillet of Rouget with Brandade, Sweet Garlic.-- |
| -- |
Puree, and Basil Oil.-- |
| -- |
Peeky-Toe Crab with Truffled Mashed Potatoes and Sea.-- |
| -- |
Urchin Sauce.-- |
| -- |
Entrees.-- |
| -- |
Seared Scallops with Squid Ink Risotto, Sauce Gribiche,.-- |
| -- |
and Celery Root Salad.-- |
| -- |
Juniper-Seared Atlantic Cod with Sauerkraut, Potato.-- |
| -- |
Gratin, and Apple and Herb Salad.-- |
| -- |
Rosemary-Seared Prawns with Saffron Risotto, Roasted-Beet.-- |
| -- |
Vinaigrette, and Pea Shoot Salad.-- |
| -- |
Sauteed Pacific Skate with Warm Potato Salad, Sauce.-- |
| -- |
Verte, and Roasted-Pepper Relish.-- |
| -- |
Pan-Roasted Walleyed Pike with English Pea Ravioli,.-- |
| -- |
Braised Endive, Crab, and Mint Pesto.-- |
| -- |
Pan-Roasted European Turbot with Fennel and Artichoke.-- |
| -- |
Heart Salad with Preserved Lemon-Lavender Vinaigrette.-- |
| -- |
Grilled Bacon-Studded Tilefish with Potato Ravioli,.-- |
| -- |
Braised Cardoons, and Madeira Sauce.-- |
| -- |
Grilled Whole Truffled Lobster with Cauliflower Gratin.-- |
| -- |
and Grilled Asparagus.-- |
| -- |
Fried Soft-Shell Crabs with Garlic Beluga Lentils and.-- |
| -- |
Slow-Roasted Tomato and Basil Sauce.-- |
| -- |
Grilled Stuffed Squid with Warm Spinach, Flageolets, and.-- |
| -- |
Caramelized Salsify.-- |
| -- |
Bonito-Crusted Whole Yellowtail Snapper with Spicy.-- |
| -- |
Chinese Black Bean Sauce and Saffron Noodles.-- |
| -- |
Roasted Rack of Wild Boar with Chestnut Spaetzle, Braised.-- |
| -- |
Cabbage, and Sage Jus.-- |
| -- |
Roasted Quail Stuffed with Armagnac-Laced Prunes, Foie.-- |
| -- |
Gras, Corn Cakes, and Red Currants.-- |
| -- |
Roasted Saddle of Rabbit with Fava Beans, Morels, and.-- |
| -- |
Crisp Spanish Ham.-- |
| -- |
Farallon Hot Pot.-- |
| -- |
Confit of Tuna with Onion Confit, Endive Salad, and Sauce.-- |
| -- |
Verte.-- |
| -- |
Nori-Steamed Truffled Lobster Tails with Somen Noodles.-- |
| -- |
and Ginger-Miso Broth.-- |
| -- |
Steamed Salmon and Wild Striped Bass Pillows with.-- |
| -- |
Shellfish Mousse, Vegetable Brunoise, and Foie Gras Sauce.-- |
| -- |
Braised Veal Cheeks with Lobster Tails, Cauliflower.-- |
| -- |
Puree, and Lobster Sauce.-- |
| -- |
Seafood Sausage with Hazelnut Mashed Potatoes and.-- |
| -- |
Cardamom-Saffron Sauce.-- |
| -- |
Monkfish Chaussons with Mushroom Duxelles, Root.-- |
| -- |
Vegetables, and Mushroom Broth.-- |
| -- |
Fonduta with Fresh Truffles.-- |
| -- |
Just Desserts by Emily Luchetti.-- |
| -- |
Blood-Orange Gratins with Blood-Orange Segments and.-- |
| -- |
Candied Orange Slices.-- |
| -- |
Poached Pear-Chestnut Financiers with Milk Chocolate Sauce.-- |
| -- |
Almond Cakes with Caramel-Pineapple Compote and Coconut.-- |
| -- |
Sherbet.-- |
| -- |
Babas au Rhum with Caramelized Bananas and Creme.-- |
| -- |
Anglaise.-- |
| -- |
Cinnamon-Apple Stacks.-- |
| -- |
Persimmon Pudding Cakes with Orange Sauce and Rum Raisin.-- |
| -- |
Ice Cream.-- |
| -- |
Cocoa Profiteroles with Toasted-Almond Ice Cream, Candied.-- |
| -- |
Almonds, and Chocolate Sauce.-- |
| -- |
Double-Chocolate Pudding Cake.-- |
| -- |
Honey Panna Cottas with Dried Fruit and Sauternes Compote.-- |
| -- |
Muscat Granita with Sauteed Grapes and Chantilly.-- |
| -- |
Cream.-- |
| -- |
Truffled Creme Brulee.-- |
| -- |
Roasted Nectarines Filled with Cinnamon Meringue.-- |
| -- |
Strawberry-Rhubarb Pavlova.-- |
| -- |
Lemon Ravioli in Thai Consomme with Basil and Mango.-- |
| -- |
Buying and Storing Fish and Shellfish.-- |
| -- |
Fish and Shellfish Glossary.-- |
| -- |
Basic Techniques and Recipes.-- |
| -- |
Resources.-- |
| -- |
Table of Equivalents.--Index |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Seafood) |
| 9 (RLIN) |
316158 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
International cooking |
| 9 (RLIN) |
316074 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Weiss, Lisa, |
| Dates associated with a name |
1951- |
| Relator term |
author. |
| 9 (RLIN) |
390026 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Farallon (Restaurant) |
| 9 (RLIN) |
470041 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b1003173x |
| b |
11-07-17 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
cau |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
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| a |
641.692 FRA |
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1 |
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28-10-15 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
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| a |
641.692 FRA |
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1 |
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A321923B |
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$107.50 |
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29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
