MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03526cam a22004334i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101185209.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
981204s2000 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
98052145 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471332690 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471332695 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10155612 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)40467376 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
UKM |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
MUQ |
| -- |
OCLCQ |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 04 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
.P75 2000 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Edition number |
21 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The professional chef's techniques of healthy cooking / |
| Statement of responsibility, etc. |
by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2000] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2000 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 634 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
28 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (page 604) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Healthy Cooking 101 -- |
| -- |
The Language of Nutrition -- |
| -- |
The Pyramids -- |
| -- |
The Principles of Healthy Cooking -- |
| -- |
The Elements of Flavor -- |
| -- |
Fruits and Vegetables, Grains and Legumes -- |
| -- |
Cooking with Less Fat -- |
| -- |
Moderating Salt -- |
| -- |
Sweeteners -- |
| -- |
Beverages -- |
| -- |
The Techniques of Healthy Cooking -- |
| -- |
Agricultural Issues in Ingredient Selection -- |
| -- |
Creating and Marketing Healthy Menus -- |
| -- |
Menu and Recipe Development -- |
| -- |
Analyzing the Nutrient Content of Recipes -- |
| -- |
Nutrition Labeling in Menus and Advertisements -- |
| -- |
Staff Training and Customer Communication -- |
| -- |
The Recipes -- |
| -- |
The Chef's Pantry -- |
| -- |
Sauces and Dressings -- |
| -- |
Appetizers -- |
| -- |
Salads -- |
| -- |
Soups -- |
| -- |
Meat -- |
| -- |
Poultry -- |
| -- |
Fish and Shellfish -- |
| -- |
Vegetable Entrees -- |
| -- |
Sandwiches -- |
| -- |
Pizza -- |
| -- |
Pasta -- |
| -- |
Vegetable Sides -- |
| -- |
Grains -- |
| -- |
Potatoes -- |
| -- |
Legumes -- |
| -- |
Breakfast -- |
| -- |
Breads -- |
| -- |
Desserts -- |
| -- |
Beverages. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
""Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" -Waldy Malouf, Chef/Restaurateur, Beacon; ; ; I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's(r) Techniques of Healthy Cooking hasn't got one ounce of padding!"; ; ; -Graham Kerr, International Culinary Consultant; ; ; The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar."; ; ; -Craig Claiborne, from the Foreword to the First Edition"--Publisher description. |
| 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 |
Quantity cooking |
| 9 (RLIN) |
323051 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition. |
| 9 (RLIN) |
321553 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Armentrout, Jennifer S. |
| 9 (RLIN) |
1038880 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 9 (RLIN) |
312155 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/bios/wiley042/98052145.html">http://www.loc.gov/catdir/bios/wiley042/98052145.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10155612 |
| b |
10-06-19 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.57 PRO |
| g |
1 |
| i |
A246832B |
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0 |
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cmain |
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$131.29 |
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28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
