MARC details
| 000 -LEADER |
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| fixed length control field |
03572cam a2200397 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
007415392 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20180722214258.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130419s2013 nyua 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2013009625 |
| 019 ## - |
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| -- |
826076365 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0345530527 (hardcover : alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780345530523 (hardcover : alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Cancelled/invalid ISBN |
9780345545534 (ebook) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)841198122 |
| Canceled/invalid control number |
(OCoLC)826076365 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Description conventions |
rda |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Modifying agency |
IG# |
| -- |
YDXCP |
| -- |
BDX |
| -- |
YBM |
| -- |
NQB |
| -- |
NFG |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-it--- |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
NFGD |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5945 |
| Item number |
W586 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
White, Michael, |
| Dates associated with a name |
1971- |
| 9 (RLIN) |
236322 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Classico e moderno : |
| Remainder of title |
essential Italian cooking / |
| Statement of responsibility, etc |
Michael White and Andrew Friedman ; foreword by Thomas Keller. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Ballantine Books, |
| Date of production, publication, distribution, manufacture |
[2013] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxiii, 405 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Classico -- Per comencare : to start -- Antipasti e insalate : salads and first courses -- Pizze : pizza -- Zuppe : soups -- Pasta e risotto : pasta and risotto -- Pesce e frutti di mare : fish and shellfish -- Pollame e carne : poultry and meat -- Contorni : side dishes -- Dolci : desserts -- Moderno -- Salads and first courses -- Pizza -- Soups -- Pasta and risotto -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic techniques and recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the 'Classico' portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The 'Moderno' chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef."-- |
| Assigning source |
Publisher's description. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English; recipe titles and some chapter headings in English and Italian. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Italian. |
| 9 (RLIN) |
41121 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Friedman, Andrew, |
| Dates associated with a name |
1967- |
| 9 (RLIN) |
85664 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Adult Book |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
007415392 |
