MARC details
| 000 -LEADER |
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| fixed length control field |
04622cam a22004214i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221101184126.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
040217s2002 nyua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2001042901 |
| 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 |
0743226402 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780743226400 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b10821557 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(DLC) 2001042901 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)47224950 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX747 |
| Item number |
.K5197 2002 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.692 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
King, Shirley. |
| 9 (RLIN) |
1046909 |
| 245 10 - TITLE STATEMENT |
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| Title |
Fish / |
| Statement of responsibility, etc. |
recipes and text, Shirley King ; general editor, Chuck Williams ; photographs, Noel Barnhurst. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Simon & Shuster Source, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2002] |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
119 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
At head of title: Williams-Sonoma. |
| 500 ## - GENERAL NOTE |
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| General note |
Includes index. |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Title |
Introduction -- |
| -- |
The Classics -- |
| -- |
Fillets of Sole Meuniere -- |
| -- |
Trout Amandine -- |
| -- |
New England Fish Chowder -- |
| -- |
Bouillabaisse -- |
| -- |
Oven-Poached Whole Salmon -- |
| -- |
Fish and Chips -- |
| -- |
Gravlax -- |
| -- |
Simple Suppers -- |
| -- |
Pan-Roasted Salmon Fillets in Mango Juice -- |
| -- |
Broiled Red Snapper with Rosemary -- |
| -- |
Halibut Fillet en Papillote -- |
| -- |
Cod Baked with Squash and Tomato -- |
| -- |
Striped Bass in Green Curry -- |
| -- |
Red Snapper Salad with Aioli -- |
| -- |
Roast Sea Bass with Shiitake Mushrooms and Baby Corn -- |
| -- |
Special Occasions -- |
| -- |
Tuna Tartare with Anchovy and Olive Crostini -- |
| -- |
Rolls of Sole with Spinach and Scallops -- |
| -- |
Freshwater Fish in Red Wine -- |
| -- |
Skate with Brown Butter Sauce -- |
| -- |
Pompano Baked in Salt -- |
| -- |
Gingery Monkfish with Crispy Noodles -- |
| -- |
Escabeche of Trout -- |
| -- |
On the Grill -- |
| -- |
Halibut Steaks with Citrus, Watercress, and Black Olives -- |
| -- |
Salmon with Fennel and Apple Salsa -- |
| -- |
Striped Bass with Leeks and Balsamic Vinaigrette -- |
| -- |
Monkfish Kabobs with Mixed Vegetables -- |
| -- |
Tuna Burgers -- |
| -- |
Sardine Fillets in Grape Leaves -- |
| -- |
Mahimahi with Tomatillo Dip -- |
| -- |
Hearty Dishes -- |
| -- |
Seafood Sausages with Mustard Sauce and Poblano Mashed Potatoes -- |
| -- |
Swordfish Steaks Provencale -- |
| -- |
Baked Orange Roughy with Zucchini and Tomato -- |
| -- |
Risotto with Chilean Sea Bass and Leeks -- |
| -- |
Rockfish Braised with Fennel and Onions -- |
| -- |
Paella -- |
| -- |
Braised Monkfish with Bacon and Tomatoes -- |
| -- |
Shellfish -- |
| -- |
Crab Cakes with Rouille -- |
| -- |
Shrimp Sauteed with Lemon and Garlic -- |
| -- |
Sea Scallops with Pancetta -- |
| -- |
Mussels with Tomatoes and Fennel -- |
| -- |
Linguine with Red Shellfish Sauce -- |
| -- |
Warm Oysters with Leek and Bacon Sauce -- |
| -- |
Steamed Lobster with Drawn Butter -- |
| -- |
Fish Basics -- |
| -- |
Glossary -- |
| -- |
Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it -- saute;ed on the stove top, braised in the oven, or grilled over an open fire -- the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion. Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices. Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire. Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish."--Publisher description. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking (Fish) |
| 9 (RLIN) |
316121 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Williams, Chuck, |
| Relator term |
editor. |
| 9 (RLIN) |
1035582 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Williams-Sonoma. |
| 9 (RLIN) |
258239 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
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| a |
.b10821557 |
| b |
26-03-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.692 KIN |
| g |
1 |
| i |
A418284B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$27.35 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
15 |
| v |
4 |
| w |
0 |
| x |
2 |
| y |
.i11987303 |
| z |
29-10-15 |
| 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 |
| -- |
nyu |
| -- |
0 |
