MARC details
| 000 -LEADER |
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| fixed length control field |
02778cam a2200457 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240703163300.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130521s2013 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2013019905 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
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| Local cataloguing issues note |
Z3950 Search: @attr 1=7 "9780393240054" |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
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| Local cataloguing issues note |
Z3950 Record: 0 of 6 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780393240054 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0393240053 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)844245453 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
IG# |
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UKMGB |
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YDXCP |
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COO |
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HHO |
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ZQP |
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UPZ |
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OCLCF |
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ERD |
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QBX |
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NZEPN |
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OCLCQ |
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OCLCO |
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UOJ |
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OCLCA |
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VGM |
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SFR |
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EZ9 |
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DE# |
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LMJ |
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OCL |
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OCLCL |
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Z5A |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX609 |
| Item number |
.R84 2013 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.616 |
| Edition number |
23 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
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| Classification number |
641.616 RUH |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ruhlman, Michael, |
| Dates associated with a name |
1963- |
| Relator term |
author. |
| 9 (RLIN) |
403622 |
| 245 10 - TITLE STATEMENT |
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| 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. |
| 246 30 - VARYING FORM OF TITLE |
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| Title proper/short title |
Craft of salting, smoking, and curing |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Revised and updated. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
W.W. Norton & Company, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2013] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2013 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
320 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
27 cm |
| 336 ## - CONTENT TYPE |
|---|
| 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Introduction -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pâtés and terrines -- The confit technique -- Recipes to accompany charcuterie. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft... Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie."--Publisher's website. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoking (Cooking) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoked meat. |
| 9 (RLIN) |
339197 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Preservation. |
| 9 (RLIN) |
318006 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Smoked foods) |
| 9 (RLIN) |
316160 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoking of food. |
| 651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
Cookbooks. |
| Source of heading or term |
lcgft |
| 9 (RLIN) |
370227 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Polcyn, Brian, |
| Relator term |
author. |
| 9 (RLIN) |
1057361 |
| 758 ## - RESOURCE IDENTIFIER |
|---|
| Relationship information |
has work: |
| Label |
Charcuterie (Text) |
| Real World Object URI |
https://id.oclc.org/worldcat/entity/E39PCGPfBwkpdG6hjmY64d7yV3 |
| Relationship |
https://id.oclc.org/worldcat/ontology/hasWork |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
