MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02352cam a22003974i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221101185043.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
060411s2005 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2005014414 |
| 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 |
0393058298 |
| Qualifying information |
hardcover |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780393058291 |
| Qualifying information |
hardcover |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11093262 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)60420937 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
| -- |
UKM |
| -- |
C#P |
| -- |
VP@ |
| -- |
BUR |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
OCLCG |
| -- |
IG# |
| -- |
SMP |
| -- |
Z27 |
| -- |
OCLCQ |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX609 |
| Item number |
.R84 2005 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.61 |
| 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 10 - TITLE STATEMENT |
|---|
| Title |
Charcuterie : |
| Remainder of title |
the craft of salting, smoking, and curing / |
| Statement of responsibility, etc. |
Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. |
| 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 |
W.W. Norton, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2005] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2005 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
320 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional. |
| 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 |
Smoked meat |
| 9 (RLIN) |
339197 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Polcyn, Brian, |
| Relator term |
author. |
| 9 (RLIN) |
1057361 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11093262 |
| b |
20-03-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.61 RUH |
| g |
1 |
| i |
A397029B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$55.75 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
15 |
| v |
3 |
| w |
1 |
| x |
3 |
| y |
.i12376735 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
0 |
