MARC details
| 000 -LEADER |
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| fixed length control field |
05010cam a2200385 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211103140252.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
970625s1995 nyuaf 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
94025399 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471013129 |
| Qualifying information |
acid-free paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471013129 |
| Qualifying information |
acid-free paper |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b10504850 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)30624633 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
UIU |
| -- |
UKM |
| -- |
XDM |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
OCLCG |
| -- |
OCLCQ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX740 |
| Item number |
.L33 1995 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.812 |
| Edition number |
20 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Larousse, David Paul, |
| Dates associated with a name |
1949- |
| Relator term |
author. |
| 9 (RLIN) |
397570 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The hors d'oeuvre bible / |
| Statement of responsibility, etc. |
David Paul Larousse. |
| 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 |
[1995] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1995 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxv, 404 pages, 16 unnumbered pages of plates : |
| Other physical details |
illustrations (some colour) ; |
| 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. |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Title |
Antipasti -- |
| -- |
Canapes -- |
| -- |
Tartlets and Barquettes -- |
| -- |
Soups -- |
| -- |
Croustades, Pastries, and Puffs -- |
| -- |
Pasta and Pizza -- |
| -- |
Eggs and Cheese -- |
| -- |
Finfish and Shellfish -- |
| -- |
Poultry and Meat -- |
| -- |
Vegetable Dishes -- |
| -- |
Salads -- |
| -- |
Specialty Suppliers -- |
| -- |
Index of Recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition, the term hors d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and cold egg dishes, vegetable dishes, soups, and salads, as well as bite-sized canapes and other dainties eaten with the fingers or small utensils.; ; ; In The Hors d'Oeuvre Bible, David Paul Larousse spans the length and breadth of the hors d'oeuvre galaxy to delight, amaze, and inspire you with the tastiest, most voluptuous hors d'oeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors d'oeuvres, now served in only a handful of great restaurants around the world, to the heavenly creations of some of today's most imaginative culinary professionals, Larousse guides you step-by-step through the design, preparation, and presentation of more than 700 spectacular dishes. Numerous procedural drawings and an entire section on fundamentals help you master the nuts-and-bolts techniques of hors d'oeuvre preparation, and "architectural drawings" illustrate the art of building canapes that are as stunning to the eye as they are pleasing to the palate. Sixteen pages of full-color photographs set a standard of elegance and style for finished presentations. Larousse also supplies colorful anecdotes on the origins of various dishes, how they got their names, and the people who were inspired to create them.; ; ; Not only does The Hors d'Oeuvre Bible provide all the techniques and practical information you need for perfect preparation of the many recipes presented, but also it will open your eyes to a world of artistic possibilities. It will inspire you to develop your own special style of preparation and to create sublime hors d'oeuvres of your own. A rich and rewarding recipe and reference source for food and cooking professionals and dedicated amateur cooks, this book is also a valuable learning tool for culinary students that will remain a trusted companion long after course work is completed.; ; ; From savory delicacies designed to be eaten with the fingers, to tempting first courses and exquisite side dishes, elegantly prepared hors d'oeuvres are as enticing to the eye as they are pleasing to the palate. With this comprehensive, professional-level reference/recipe book, you will learn step-by-step how to design, construct, and present these choice morsels and have your guests begging for more.; ; * This complete guide to the creation of over 700 incomparable delicacies includes recipes for canapes, antipasti, tartlets and barquettes, puffs/pastries/croustades, fish and shellfish, timbales, fruit and vegetable dishes, salads, and more; ; * 60 unique procedural drawings illustrate preparation techniques; ; * 30 architectural drawings show you how to build canapes as miniature works of art; ; * 16 pages of stunning full-color photographs illustrate finished hors d'oeuvre presentations; ; ; The Hors d'Oeuvre Bible is destined to become one of the most prized possessions of the professional chef, the dedicated amateur, the caterer, as well as the aspiring student."--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 |
Appetizers |
| 9 (RLIN) |
316106 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/bios/wiley041/94025399.html">http://catdir.loc.gov/catdir/bios/wiley041/94025399.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10504850 |
| b |
10-06-19 |
| 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 |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.812 LAR |
| g |
1 |
| i |
A136232B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$71.07 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
1 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i11122870 |
| z |
28-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
