MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03090cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101182824.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
970319s1996 nyua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
95043662 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471122378 |
| Qualifying information |
alk. paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471122371 |
| Qualifying information |
alk. paper |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10422596 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)33244075 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
XDM |
| -- |
UKM |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
NLE |
| -- |
SGB |
| -- |
OCLCQ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX749.5.P67 |
| Item number |
K56 1996 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.6 |
| Edition number |
20 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kinsella, John, |
| Dates associated with a name |
1939- |
| Relator term |
author. |
| 9 (RLIN) |
402132 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Professional charcuterie : |
| Remainder of title |
sausage making, curing, terrines, and pâtés / |
| Statement of responsibility, etc. |
John Kinsella, David T. Harvey. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1996] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1996 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 288 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 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. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Equipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The newcomer's guide to an old culinary practice revisited for the '90s ; The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his prot?g?, this is the student, amateur or veteran cook's guide to the world of charcuterie--complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs--from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat pat?s. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. ; ; ; Provides over 200 recipes ; Suggests guidelines for creating healthier products using fat-free oils and dry curing ; ; JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella."--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 |
Cooking (Pork) |
| 9 (RLIN) |
316151 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Fish) |
| 9 (RLIN) |
316121 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Meat) |
| 9 (RLIN) |
316140 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Harvey, David T., |
| Relator term |
author. |
| 9 (RLIN) |
1031747 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/bios/wiley042/95043662.html">http://catdir.loc.gov/catdir/bios/wiley042/95043662.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10422596 |
| b |
10-06-19 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.6 KIN |
| g |
1 |
| i |
A125739B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$96.89 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
5 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i10937900 |
| z |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(3)b |
| -- |
(3)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
0 |
