MARC details
| 000 -LEADER |
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| fixed length control field |
02691cam a2200385Ii 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1121184173 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200110134145.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190930s2019 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019020111 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
FMG |
| Modifying agency |
FMG |
| -- |
OCLCO |
| -- |
LEB |
| -- |
OCLCO |
| -- |
JQM |
| -- |
LTSCA |
| -- |
JTH |
| -- |
OCLCF |
| -- |
VP@ |
| -- |
MLSOD |
| -- |
OCLCO |
| -- |
NFG |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781324004837 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1324004835 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1121184173 |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
a-cc--- |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5951 |
| Item number |
D922 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dunlop, Fuchsia, |
| Relator term |
author. |
| 9 (RLIN) |
118022 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
<a href="Land of plenty">Land of plenty</a> |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The food of Sichuan / |
| Statement of responsibility, etc |
Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Revised and updated edition, First American edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
W.W. Norton & Company, |
| Date of production, publication, distribution, manufacture |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
495 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
28 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Content Type Code |
txt |
| 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 (page 479) and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re-create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. -- |
| Assigning source |
Amazon.com |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The story of Sichuanese cuisine -- The Sichuanese kitchen -- The Sichuanese larder -- The Sichuanese table -- Cold dishes -- Meat -- Poultry & eggs -- Fish & seafood -- Tofu -- Vegetables -- Soups -- Rice -- Noodles -- Small eats -- Hotpot -- Preserved foods -- Sweet dishes -- Seasonings & stocks -- The 23 flavors of Sichuan -- The 56 cooking methods of Sichuan. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Chinese |
| General subdivision |
Sichuan style. |
| 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 |
Sugiura, Yuki, |
| Relator term |
photographer. |
| 9 (RLIN) |
217220 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cumming, Ian, |
| Relator term |
photographer. |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
