MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02922cam a22003974i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211102210641.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
980710s2000 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
98029510 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471323675 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471323679 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10274224 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 98029510 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)39498494 |
| 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 |
TX830 |
| Item number |
.G37 2000 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Edition number |
21 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Garde manger : |
| Remainder of title |
the art and craft of the cold kitchen / |
| Statement of responsibility, etc. |
the Culinary Institute of America. |
| 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. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx, 466 pages : |
| Other physical details |
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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 443-445) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Preface -- |
| Miscellaneous information |
1. |
| Title |
The Professional Garde Manger -- |
| Miscellaneous information |
2. |
| Title |
Cold Sauces and Cold Soups -- |
| Miscellaneous information |
3. |
| Title |
Salads -- |
| Miscellaneous information |
4. |
| Title |
Sandwiches -- |
| Miscellaneous information |
5. |
| Title |
Cured and Smoked Foods -- |
| Miscellaneous information |
6. |
| Title |
Sausage -- |
| Miscellaneous information |
7. |
| Title |
Terrines, Pates, Galantines, and Roulades -- |
| Miscellaneous information |
8. |
| Title |
Cheese -- |
| Miscellaneous information |
9. |
| Title |
Appetizers and Hors d'Oeuvre -- |
| Miscellaneous information |
10. |
| Title |
Condiments, Crackers, and Pickles -- |
| Miscellaneous information |
11. |
| Title |
The Modern Buffet -- |
| Miscellaneous information |
12. |
| Title |
Basic Recipes -- |
| -- |
Glossary -- |
| -- |
Bibliography and Recommended Reading -- |
| -- |
Recipe Index -- |
| -- |
Subject Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? ; The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. ; 425 color photographs of techniques and finished dishes ; ; Innovative preparation and presentation ideas ; Tips on successful flavor, texture, and color combination ; ; The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students."--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 |
Cold dishes (Cooking) |
| 9 (RLIN) |
349595 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
323051 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 9 (RLIN) |
312155 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10274224 |
| b |
26-03-18 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(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 |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.79 GAR |
| g |
1 |
| i |
A185122B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$107.87 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
16 |
| v |
1 |
| w |
0 |
| x |
1 |
| y |
.i10640836 |
| z |
28-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
