MARC details
| 000 -LEADER |
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| fixed length control field |
02845cam a2200469Ii 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1117531835 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20191212124651.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190813t20192019nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2019937628 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
LMJ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
LMJ |
| Modifying agency |
BDX |
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UKMGB |
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OCLCO |
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GK8 |
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OCLCF |
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GO3 |
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OI6 |
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TCH |
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RB0 |
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IH9 |
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BKL |
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CPL |
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UAP |
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LEB |
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OCLCO |
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MLY |
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ILC |
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VP@ |
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YDXIT |
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OCLCO |
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IUK |
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SLPLM |
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OCLCO |
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TXSCH |
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OCLCA |
| -- |
NFG |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| National bibliography number |
GBB9E9813 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
019529880 |
| Source |
Uk |
| 019 ## - |
|---|
| -- |
1122792101 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780316453134 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0316453137 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1117531835 |
| Canceled/invalid control number |
(OCoLC)1122792101 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.563 |
| Item number |
H996 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hyman, Mark, |
| Dates associated with a name |
1959- |
| Relator term |
author. |
| 9 (RLIN) |
69913 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food : |
| Remainder of title |
what the heck should I cook? / |
| Statement of responsibility, etc |
Mark Hyman, MD. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
What the heck should I cook? |
| 250 ## - EDITION STATEMENT |
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| 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 |
Little, Brown Spark, an imprint of Little, Brown and Company, |
| Date of production, publication, distribution, manufacture |
2019. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Date of production, publication, distribution, manufacture |
©2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
309 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
25 cm |
| 336 ## - CONTENT TYPE |
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| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
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| Content Type Term |
still image |
| Content Type Code |
sti |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media Type Term |
unmediated |
| Media Type Code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Carrier Type Code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"More than 100 delicious recipes for lifelong health: pegan, vegan, paleo, gluten-free, dairy-free, and more"--Cover. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The companion cookbook to Dr. Hyman's New York Times bestselling --Food: What the Heck Should I Eat? features more than 100 delicious and nutritious recipes for weight loss and lifelong health. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (pages 281-285) and indexes. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
How to use this book -- Introduction -- part I. Learning how to eat: My food philosophy ; Recipe-free cooking -- part II. Creating a conscious kitchen: Quality over quantity ; Become a conscious cook -- part III. The recipes: Breakfast ; Snacks ; Salads ; Soups and stews ; Sides ; Poultry ; Seafood ; Beef and lamb ; Veggies ; Desserts ; Beverages ; Better basics. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Over the years Hyman has busted long-held nutritional myths that have sabotaged our health and kept us away from delicious foods that are actually good for us. Here he shares recipes to help you create a balanced diet for weight loss, longevity, and optimum health. Food is medicine, and medicine never tasted or felt so good. The focus is on good fats, fresh veggies, nuts, legumes, and responsibly harvested ingredients of all kinds. Whether you follow a vegan, Paleo, Pegan, grain-free, or dairy-free diet, you'll find dozens of mouthwatering options. -- adapted from back cover |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutrition. |
| 9 (RLIN) |
3276 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Reducing diets |
| Form subdivision |
Recipes. |
| 9 (RLIN) |
2679 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Natural foods) |
| 9 (RLIN) |
3274 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2680 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Recipes. |
| Source of term |
lcgft |
| 9 (RLIN) |
17796 |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
