MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02634cam a22004094i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211102210637.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080303s2008 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2007001280 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470055901 |
| Qualifying information |
cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470055908 |
| Qualifying information |
cloth |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11297128 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)77831049 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BTCTA |
| -- |
BAKER |
| -- |
C#P |
| -- |
YDXCP |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX830 |
| Item number |
.G37 2008 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Edition number |
22 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Garde manger : |
| Remainder of title |
the art and craft of the cold kitchen / |
| Statement of responsibility, etc. |
the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2008] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2008 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 666 pages : |
| Other physical details |
illustrations (chiefly colour) ; |
| Dimensions |
29 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 (pages 632-635) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
1. |
| Title |
The Professional Garde Manger -- |
| Miscellaneous information |
2. |
| Title |
Cold Sauces and Cold Soups -- |
| Miscellaneous information |
3. |
| Title |
Salads -- |
| Miscellaneous information |
4. |
| Title |
Sandwiches -- |
| Miscellaneous information |
5. |
| Title |
Cured and Smoked Foods -- |
| Miscellaneous information |
6. |
| Title |
Sausage -- |
| Miscellaneous information |
7. |
| Title |
Terrines, Pates, Galantines, and Roulades -- |
| Miscellaneous information |
8. |
| Title |
Cheese -- |
| Miscellaneous information |
9. |
| Title |
Appetizers and Hors d'Oeuvre -- |
| Miscellaneous information |
10. |
| Title |
Condiments, Crackers, and Pickles -- |
| Miscellaneous information |
11. |
| Title |
Buffet Presentation -- |
| Miscellaneous information |
12. |
| Title |
Basic Recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Garde Manger is one of the most important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere."--Publisher's website. |
| 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 |
Cold dishes (Cooking) |
| 9 (RLIN) |
349595 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
323051 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
312155 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0827/2007001280-b.html">http://www.loc.gov/catdir/enhancements/fy0827/2007001280-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11297128 |
| b |
10-06-19 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
23-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.79 GAR |
| g |
1 |
| i |
A400463B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$63.75 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
14 |
| v |
5 |
| w |
0 |
| x |
2 |
| y |
.i12680886 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
