MARC details
| 000 -LEADER |
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| fixed length control field |
03142cam a2200409 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211104081729.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
980330s1997 nyu 000 0beng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
97030078 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0805046747 |
| Qualifying information |
hardcover (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780805046748 |
| Qualifying information |
hardcover (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10915680 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 97030078 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)37331691 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX649.R8 |
| Item number |
A3 1997 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5092 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ruhlman, Michael, |
| Dates associated with a name |
1963- |
| Relator term |
author. |
| 9 (RLIN) |
403622 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The making of a chef : |
| Remainder of title |
mastering heat at the Culinary Institute of America / |
| Statement of responsibility, etc. |
Michael Ruhlman. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
H. Holt, |
| Date of production, publication, distribution, manufacture, or copyright notice |
1997. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
305 pages ; |
| Dimensions |
25 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 |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Acknowledgments. |
| Title |
-- |
| Miscellaneous information |
Part I Skill Development. |
| Title |
-- |
| Miscellaneous information |
Secret Sharer. |
| Title |
-- |
| Miscellaneous information |
Routine. |
| Title |
-- |
| Miscellaneous information |
Day Eight. |
| Title |
-- |
| Miscellaneous information |
Brown Sauce. |
| Title |
-- |
| Miscellaneous information |
The Storm. |
| Title |
-- |
| Miscellaneous information |
The Making of Chef Pardus. |
| Title |
-- |
| Miscellaneous information |
You Understand What I Am Saying?. |
| Title |
-- |
| Miscellaneous information |
A System of Values. |
| Title |
-- |
| Miscellaneous information |
Roux Decree. |
| Title |
-- |
| Miscellaneous information |
Part II The Formative Kitchens. |
| Title |
-- |
| Miscellaneous information |
Introduction to Hot Foods. |
| Title |
-- |
| Miscellaneous information |
Lunch Cookery and the Burnt Parsnip. |
| Title |
-- |
| Miscellaneous information |
President Metz. |
| Title |
-- |
| Miscellaneous information |
Part III Keepers of the Food. |
| Title |
-- |
| Miscellaneous information |
Garde Manger. |
| Title |
-- |
| Miscellaneous information |
The Second-Term Practical. |
| Title |
-- |
| Miscellaneous information |
Bewitched. |
| Title |
-- |
| Miscellaneous information |
Externship. |
| Title |
-- |
| Miscellaneous information |
Part IV Second Year. |
| Title |
-- |
| Miscellaneous information |
Thermal Death Point. |
| Title |
-- |
| Miscellaneous information |
St. Andrew's Cafe. |
| Title |
-- |
| Miscellaneous information |
St. Andrew's Kitchen. |
| Title |
-- |
| Miscellaneous information |
Taste. |
| Title |
-- |
| Miscellaneous information |
Part V Bounty?. |
| Title |
-- |
| Miscellaneous information |
Theater of Perfection. |
| Title |
-- |
| Miscellaneous information |
The American Bounty Restaurant. |
| Title |
-- |
| Miscellaneous information |
Afterword: Benediction. |
| Title |
-- |
| Miscellaneous information |
Appendix: The CIA Curriculum. |
| Title |
. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking."--Publisher description. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 600 10 - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ruhlman, Michael, |
| Dates associated with a name |
1963- |
| 9 (RLIN) |
403622 |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 9 (RLIN) |
312155 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooks |
| Geographic subdivision |
United States |
| 9 (RLIN) |
647195 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0667/97030078-b.html">http://www.loc.gov/catdir/enhancements/fy0667/97030078-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10915680 |
| b |
10-06-19 |
| c |
27-10-15 |
| 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 |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5092 RUH |
| g |
1 |
| i |
A324863B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$101.19 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
13 |
| v |
6 |
| w |
0 |
| x |
3 |
| y |
.i12597910 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
