000			03024cam a22004454i 4500
005			20211129163848.0
008			060405r20061929nyu 001 0 eng d
010			_a 2006041882
011			_aBIB MATCHES WORLDCAT
020			_a0812971574 _qtrade pbk.
020			_a9780812971576 _qtrade pbk.
035			_a(OCoLC)62872866
040			_aDLC _beng _erda _cDLC _dBAKER _dC#P _dIG# _dBTCTA _dYDXCP _dAGL _dATU
042			_apcc
050	0	0	_aTX397 _b.B8 2006
082	0	0	_a641.34 _222
100	1		_aBunyard, Edward A. _q(Edward Ashdown), _eauthor. _9246167
245	1	4	_aThe anatomy of dessert : _bwith a few notes on wine / _cEdward A. Bunyard ; introduction by Michael Pollan ; preface by David Karp.
250			_aModern Library pbk. edition.
264		1	_aNew York : _bModern Library, _c2006.
300			_axxxii, 120 pages ; _c21 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aModern Library food series
500			_aIncludes index.
500			_aOriginally published: London : Dulau, 1929.
500			_aIncludes indexes.
520			_a"When we think of dessert, our mind's eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and, yes, sinful. So claims Edward Bunyard in this delectable paean to the wonderful fruits of the vine, from apples and apricots to gooseberries and strawberries, from pears to the grapes that give us wine. Bunyard, a nurseryman at the turn of the last century, lovingly devotes a chapter to each fruit, sharing a heartfelt disquisition on the many types of strawberries, in which bigger is not always better; revealing how denizens of cooler and warmer climes differ in their perceptions about grapes; and asserting that "immoderate indulgence" in melon has toppled great dynasties and changed the course of history. Bunyard even offers advice on the most delightful wine and fruit pairings, and settles once and for all the debate that has raged for nearly three millennia: Which are tastier, hothouse figs or the outdoor variety. Introduced by Michael Pollan, The Anatomy of Dessert is a cornucopia of wisdom that's never out of season. It is time again to savor this classic work, first published in 1929, that gives above-the-title billing to the myriad foodstuffs we often refer to as "afters." So come and partake in the fruits of Edward Bunyard's labor of love."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aFruit. _9318193
650		0	_aWine and wine making _9325864
650		0	_aDesserts _9316608
830		0	_aModern Library food. _9224909
856	4	1	_3Sample text _uhttp://catdir.loc.gov/catdir/enhancements/fy0659/2006041882-s.html
907			_a.b11088096 _b28-07-21 _c27-10-15
942			_cB
945			_a641.34 BUN _g1 _iA398248B _j0 _lcmain _o- _p$29.19 _q- _r- _s- _t0 _u4 _v0 _w0 _x0 _y.i12423427 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h4
999			_c1165321 _d1165321