MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02424cam a22004098i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1102468006 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200729152959.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191212s2020 nyua 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019057930 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCO |
| -- |
OCLCF |
| -- |
SINLB |
| -- |
PNX |
| -- |
RB0 |
| -- |
JQM |
| -- |
TCH |
| -- |
LEB |
| -- |
OCLCO |
| -- |
NFG |
| 019 ## - |
|---|
| -- |
1147877463 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780393239720 |
| Qualifying information |
hardcover |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0393239721 |
| Qualifying information |
hardcover |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1102468006 |
| Canceled/invalid control number |
(OCoLC)1147877463 |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5951 |
| Item number |
K49 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kim, Hooni, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
My Korea : |
| Remainder of title |
traditional flavors, modern recipes / |
| Statement of responsibility, etc |
Hooni Kim with Aki Kamozawa, photography by Kristin Teig. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
2004 |
| 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 |
[2020] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
352 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction -- The Korean pantry -- Fundamental sauces and condiments -- Banchan -- Kimchi -- Muchim -- Meat -- Seafood -- Soups and stews -- Rice -- Noodles -- Anju and snacks -- Cocktails -- Desserts. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Korean. |
| 9 (RLIN) |
295761 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, American. |
| 9 (RLIN) |
30141 |
| 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 |
Kamozawa, Aki, |
| Relator term |
author. |
| 9 (RLIN) |
177007 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Teig, Kristin, |
| Relator term |
photographer. |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
