MARC details
| 000 -LEADER |
|---|
| fixed length control field |
07924cam a22004214i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211104203525.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
010209s2001 caua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2001000926 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1580082602 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781580082600 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11051917 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 2001000926 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)45917010 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-us-ca |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX715.2.C34 |
| Item number |
B39 2001 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.59794 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wild, Michael, |
| Dates associated with a name |
1940- |
| Relator term |
author. |
| 9 (RLIN) |
424555 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
BayWolf Restaurant cookbook / |
| Statement of responsibility, etc. |
Michael Wild [and others] ; photography by Laurie Smith. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Berkeley : |
| Name of producer, publisher, distributor, manufacturer |
Ten Speed Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2001] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2001 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 239 pages : |
| Other physical details |
illustrations (some colour) ; |
| Dimensions |
27 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 |
|---|
| Title |
Acknowledgments -- |
| -- |
Introduction -- |
| -- |
January: the Wolf at the Door -- |
| -- |
Chioggia Beet and Tangerine Salad with Celery, Walnuts, and Citrus Vinaigrette -- |
| -- |
Warm Duck Liver Salad with Apples, Bacon, Sherry, and Dandelion -- |
| -- |
Mushroom Barley Soup -- |
| -- |
Braised Beef with Salsa Verde -- |
| -- |
Steelhead Salmon with Capers, Currants, Couscous, and Cauliflower -- |
| -- |
Cassoulet -- |
| -- |
Chocolate Mousse-Filled Almond Cake with Creme Anglaise -- |
| -- |
Babas au Rhum with Lime Cream and Caramelized Pineapple -- |
| -- |
Brioche Bread Pudding with Brandied Cherry Sauce -- |
| -- |
Tangerine and Pomegranate Sorbets -- |
| -- |
February: Venice and Madi Gras -- |
| -- |
Black Olive Tapenade Croutons -- |
| -- |
Cauliflower Soup with Black Olive Tapenade Croutons -- |
| -- |
Crab Cakes -- |
| -- |
Grilled Artichokes with Blood Orange Vinaigrette -- |
| -- |
Oxtail Soup -- |
| -- |
Big Ricotta Cheese Ravioli with Rapini, Meyer Lemon, and Pine Nuts -- |
| -- |
Black Seafood Risotto with Squid, Mussels, and Vermouth -- |
| -- |
Choucroute Garnie -- |
| -- |
Orange-Scented Rice Pudding with Oranges and Golden Raisin Compote -- |
| -- |
Blood Orange and Meyer Lemon Sherbets with Lime Shortbread -- |
| -- |
Winter Fruit Tart -- |
| -- |
March: Spring In Lyon -- |
| -- |
Dandelion Salad with Bacon, Egg, and Garlic Croutons -- |
| -- |
Lamb Tongue Salad with Capers, Egg, and Mustard Vinaigrette -- |
| -- |
Celery Root and Celery Heart Salad with Blue Cheese and Glazed Walnuts -- |
| -- |
Braised Pork Leg with Potato and Artichoke Gratin -- |
| -- |
Bouillabaisse with Aioli- and Roasted Red Pepper-Smeared Toasts -- |
| -- |
Duck a l'Orange with Turnips and Their Greens -- |
| -- |
Meyer Lemon Meringue Tart -- |
| -- |
Profiteroles with Strawberry Ice Cream and Chocolate Sauce -- |
| -- |
Mixed Citrus Napoleons -- |
| -- |
Tangerine Champagne Trifle -- |
| -- |
April: In Paris -- |
| -- |
Baby Leek Vinaigrette with Shellfish Salad -- |
| -- |
Spring Carrot Soup with Chioggia Beets -- |
| -- |
Duck Liver Flan with Green Peppercorns and Marsala -- |
| -- |
Linguine with Poached Salmon and Its Roe, Chives, and Creme Fraiche -- |
| -- |
Short Ribs Braised in Red Wine with Spring Vegetable Ragout -- |
| -- |
Seafood Sausage with Citrus-Braised Fennel and Blood Orange Beurre Blanc -- |
| -- |
French Sweet Cream with Fresh Berries -- |
| -- |
Ruby Grapefruit Sorbet and Tangerine Ice with Lime Cooler Cookies -- |
| -- |
Meyer Lemon Pots de Creme with Vanilla Shortbread -- |
| -- |
Paris Brest -- |
| -- |
May: When Northern Italy Took Hold -- |
| -- |
Smoked Mussels -- |
| -- |
Fennel Salad -- |
| -- |
Fava Bean Toasts -- |
| -- |
Smoked Duck Breasts with Cherries, Nasturtiums, and Cracklings -- |
| -- |
Braised Artichokes with Pancetta -- |
| -- |
Braised Lamb Shoulder with Rosemary, Artichokes, and Olives -- |
| -- |
Roast Salmon with Beet Vinaigrette -- |
| -- |
Goat Cheese Ravioli with Asparagus, Pancetta, and Toasted Breadcrumbs -- |
| -- |
Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan -- |
| -- |
Almond Cake with Rhubarb Sauce and Strawberries -- |
| -- |
Hazelnut-Raisin Biscotti -- |
| -- |
Budini -- |
| -- |
Cherry-Cheese Tart -- |
| -- |
June: Wine Matters -- |
| -- |
Grilled Apricots with Wilted Escarole, Pancetta, and Hazelnut Vinaigrette -- |
| -- |
Goat Cheese Wrapped in Fig Leaves -- |
| -- |
Caesar Salad -- |
| -- |
Coq au Vin -- |
| -- |
Duck with Red Wine Flan and Chanterelles -- |
| -- |
Lasagna with Smoked Duck, Morels, and Peas -- |
| -- |
Apricot Ice Cream with Almond Crisps -- |
| -- |
Rhubarb and Almond Galette -- |
| -- |
Nectarine and Cherry Crostata -- |
| -- |
Mixed Summer Berry Pudding with Creme Fraiche -- |
| -- |
July: Larry and the Love of Oranges -- |
| -- |
Trio of Summer Salads (Tuna Confit Salad, Shell Bean Salad, Chopped Salad) -- |
| -- |
Arugula and Nectarine Salad with Almonds and Purple Basil -- |
| -- |
Provencal Vegetable Soup with Shell Beans, Tomato, and Pistou -- |
| -- |
Grilled Swordfish Wrapped in Fig Leaves with Black Olive Tapenade -- |
| -- |
Spaghetti with Tuna Confit, Tomatoes, and Capers -- |
| -- |
Baked Nectarines, Blueberries, and Raspberries Topped, with Cake and Sweet Cream -- |
| -- |
Apricot and Cherry Upside-Down Cake -- |
| -- |
Cherry-Saffron Cake -- |
| -- |
Hazelnut, Plum, and Blackberry Tart -- |
| -- |
August: Peak Experience -- |
| -- |
Tapas Plate with Tomato and Celery Salad, Salt Cod Crostini, Fresh Anchovy Toasts, and Rock Shrimp Fritters -- |
| -- |
Shell Bean and Corn Salad with Bacon and Grilled Green Onions -- |
| -- |
White Gazpacho with Melon, Grapes, and Almonds -- |
| -- |
Romesco Sauce -- |
| -- |
Braised Game Hens with Red Wine, Chickpeas, and Chocolate -- |
| -- |
Seafood Risotto with Shrimp, Mussels, Chorizo, and Saffron -- |
| -- |
Basque Cake -- |
| -- |
Lavender Honey and Fig Tart with Lemon Ice Cream -- |
| -- |
Plum and Hazlnut Upside-Down Cake -- |
| -- |
Watermelon Ice with Mint Sorbet -- |
| -- |
September: Double Duck -- |
| -- |
Tomato and Avocado Salad with Cilantro Vinaigrette and Grilled Onions -- |
| -- |
Corn and Clam Chowder -- |
| -- |
Stuffed Squid with Shrimp and Saffron Beurre Blanc -- |
| -- |
Duck Confit -- |
| -- |
Pork Chops with Apples and Escarole -- |
| -- |
Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette -- |
| -- |
Braised Duck Legs with Pinot Noir and Summer Succotash -- |
| -- |
Blackberry and Fig Tart -- |
| -- |
Brown Butter and Walnut Cake with Poached Pears and Blue Cheese -- |
| -- |
Chocolate Puddle Cake with Creme Anglaise -- |
| -- |
Raspberry--White Chocolate Charlotte with Raspberry Zinfandel Sauce -- |
| -- |
October: Gizzards and Grapes -- |
| -- |
Gizzards and Grapes -- |
| -- |
Tuscan Minestrone with Black Kale and Chickpeas -- |
| -- |
Little Mushrooms Tarts -- |
| -- |
Celery Root Salad -- |
| -- |
Fennel Salad -- |
| -- |
Arancini -- |
| -- |
Fennel and Mushroom Salad -- |
| -- |
Buckwheat Fettuccine with Beets and Their Greens, Walnuts, and Creme Fraiche -- |
| -- |
Pappardelle with Rabbit, Pancetta, and Red Wine -- |
| -- |
Braised Chicken with Spicy Greens -- |
| -- |
Concord Grape, Corn, and Pecan Tart with Vanilla Ice Cream and Grape Compote -- |
| -- |
Rustic Apple Tart -- |
| -- |
Semolina Walnut Cake with Fresh Figs and Vin Santo -- |
| -- |
Melon Sorbet with Concord Grape Ice -- |
| -- |
November: Piemonte on Piedmont Avenue -- |
| -- |
Fuyu Persimmon and Arugula Salad with Pecans, Pomegranates, and Goat Cheese -- |
| -- |
Stuffed Mussels -- |
| -- |
Green Bean, Walnut, and Red Onion Salad -- |
| -- |
Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli -- |
| -- |
Mixed Grill with Quail, Sausage, and Mushrooms -- |
| -- |
Quince Tart with Apple Cider Sabayon -- |
| -- |
Pumpkin Cheesecake with Caramel Sauce and Candied Pumpkin Seeds -- |
| -- |
Peppermint Patties -- |
| -- |
Grapefruit and Basil Sorbet -- |
| -- |
December: Chef's Holiday -- |
| -- |
Smoked Duck Salad with Endive, Hazelnuts, and Apple Vinaigrette -- |
| -- |
Smoked Trout and Grapefruit Salad -- |
| -- |
Lobster Salad with Mango and Basil -- |
| -- |
Oysters on the Half Shell with Little Pork Sausages -- |
| -- |
Beef Tenderloin with Pommes Anna and Bearnaise Sauce -- |
| -- |
Slow-Cooked Lamb Shanks with Olives, Roasted Fennel, and Celery Root Puree -- |
| -- |
Boudin Blanc with Cabbage, Pommes Sautees, and Mustard Sauce -- |
| -- |
Pear and Hazelnut Tart -- |
| -- |
Persimmon Steamed Pudding -- |
| -- |
Chocolate Mascarpone Torte -- |
| -- |
Grapefruit Campari Sorbet -- |
| -- |
Index. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
BayWolf Restaurant |
| 9 (RLIN) |
479687 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, American |
| General subdivision |
California style |
| 9 (RLIN) |
316044 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
International cooking |
| 9 (RLIN) |
316074 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11051917 |
| b |
22-08-17 |
| 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 |
| -- |
cau |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.59794 BAY |
| g |
1 |
| i |
A321922B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$95.50 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
1 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i12319120 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
