MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02537cam a22003858i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
ocn984899025 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180722224519.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
170418s2017 nyua 001 0 eng c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2017017098 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CoCr/DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCO |
| -- |
WIM |
| -- |
T2D |
| -- |
NFG |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781523500819 (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1523500816 (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)984899025 |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5784 |
| Item number |
R149 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Raichlen, Steven, |
| Relator term |
author. |
| 9 (RLIN) |
62716 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Barbecue sauces rubs and marinades : |
| Remainder of title |
bastes, butters, and glazes, too / |
| Statement of responsibility, etc |
Steven Raichlen ; written by Steven Raichlen. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
1705 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Workman Publishing, |
| Date of production, publication, distribution, manufacture |
2017. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
346 pages : |
| Other physical details |
color ilustrations ; |
| Dimensions |
23 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 |
"Portions of this book were originally published in 2000 as Barbecue! bible: sauces, rubs, and marinades, bastes, butters & glazes." |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction: building better barbecue: the flavor factor -- Seasonings and rubs -- Marinades, wet rubs, spice pastes, cures, and brines -- Bastes, mops, butters, and so much more -- American barbecue sauces -- World barbecue sauces -- Slather sauces from ketchup and mustards to after-marinades and board sauces -- Salsas, relishes, sambals, and chutneys -- Conversion tables. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Barbecue sauces, rubs, and marinades are every griller's secret weapon--the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America's "master griller" (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It's a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America's own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It's the essential companion cookbook for every at-home pitmaster looking to up his or her game"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Barbecuing. |
| 9 (RLIN) |
31179 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Barbecue sauce. |
| 9 (RLIN) |
332072 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2680 |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
