MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03419cam a2200373Ii 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1117473966 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20191003141337.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190902s2019 enka b 001 0 eng |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
AU@ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
AU@ |
| Modifying agency |
OCLCO |
| -- |
BDX |
| -- |
CLE |
| -- |
NFG |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781681883694 (hbk) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1681883694 (hbk) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1117473966 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5942 |
| Item number |
G778 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gray, Annie |
| Titles and other words associated with a name |
(Food historian), |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The official Downton Abbey cookbook / |
| Statement of responsibility, etc |
Annie Gray ; foreword by Gareth Neame. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
London : |
| Name of producer, publisher, distributor, manufacturer |
Weldon Owen, |
| Date of production, publication, distribution, manufacture |
[2019] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
269 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
still image |
| Content Type Code |
sti |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Media Type Code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Carrier Type Code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Upstairs. Breakfast; Lunch & supper; Afternoon tea & garden parties; Picnics, shoots & race meets; Festive food; Upstairs dinner -- Downstairs. Downstairs dinner; Supper & tea; The still room. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household-from upstairs dinner party centerpieces to downstairs puddings and pies-and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set -a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties, Sausage Rolls, Oysters au Gratin, Chicken Vol-au-Vents, Cucumber Soup, Soul a la Florentine, Salmon Mousse, Quail and Watercress, Charlotte Russe. From the downstairs menu: Toad-in-the-Hole, Beef Stew with Dumplings, Steak and Kidney Pie, Cauliflower Cheese, Rice Pudding, Jam and Custard Tarts, Gingerbread Cake, Summer Pudding. With these and more historic recipes-compelling to a contemporary palate and easy to replicate in today's kitchens-savor the rich traditions and flavors of Downton Abbey without end. |
| 630 00 - SUBJECT ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Downton Abbey (Television program) |
| 9 (RLIN) |
197347 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food habits |
| Geographic subdivision |
England. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, English. |
| 9 (RLIN) |
23651 |
| 651 #0 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
England |
| General subdivision |
Social life and customs |
| Chronological subdivision |
20th century. |
| 9 (RLIN) |
215114 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2680 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Neame, Gareth, |
| Relator term |
writer of foreword. |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
