MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01861cam a2200337 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
006944102 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180722211544.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100119s2010 flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2009054423 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
160138355X (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781601383556 (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)316834171 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
YDXCP |
| -- |
QBX |
| -- |
OCLCA |
| -- |
PZT |
| -- |
QQ3 |
| -- |
IG# |
| -- |
UPZ |
| -- |
NFG |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
637.3 |
| Item number |
H486 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Helweg, Richard, |
| Dates associated with a name |
1956- |
| 9 (RLIN) |
183466 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The complete guide to making cheese, butter, and yogurt at home : |
| Remainder of title |
everything you need to know explained simply / |
| Statement of responsibility, etc |
by Richard Helweg. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Ocala, Fla. : |
| Name of publisher, distributor, etc |
Atlantic Pub. Group, |
| Date of publication, distribution, etc |
c2010. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
312 p. : |
| Other physical details |
ill. ; |
| Dimensions |
23 cm. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Back to basics cooking. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 2# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The home kitchen -- Equipment -- Ingredients -- Butter -- Spreading the word on butter -- How to make butter -- Beyond basic butter -- Yogurt -- Food of the gods -- How to make yogurt -- Beyond basic yogurt -- Cheese -- So much cheese, so many stories -- How to make cheese -- Making soft cheeses -- Making Italian cheese -- Whey cheese -- Hard cheese -- Mold- and bacteria-ripened cheese -- Great recipes with cheese, butter, and yogurt. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cheese |
| General subdivision |
Varieties. |
| 9 (RLIN) |
183467 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cheese. |
| 9 (RLIN) |
35604 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Cheese) |
| 9 (RLIN) |
58772 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Back to basics cooking. |
| 9 (RLIN) |
183468 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Adult Book |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
006944102 |
