MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02706cam a2200433 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1127066277 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210330120711.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191031t20202020nyuab 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019049861 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCF |
| -- |
OCLCO |
| -- |
BDX |
| -- |
YDX |
| -- |
TOH |
| -- |
CGB |
| -- |
OCLCO |
| -- |
ILC |
| -- |
OQX |
| -- |
YDX |
| -- |
JTH |
| -- |
NFG |
| 019 ## - |
|---|
| -- |
1224593741 |
| -- |
1226751926 |
| -- |
1240709214 |
| -- |
1240728903 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780525657309 |
| Qualifying information |
hardcover |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0525657304 |
| Qualifying information |
hardcover |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1127066277 |
| Canceled/invalid control number |
(OCoLC)1224593741 |
| -- |
(OCoLC)1226751926 |
| -- |
(OCoLC)1240709214 |
| -- |
(OCoLC)1240728903 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5972 |
| Item number |
R934 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ruiz, Alejandro |
| Titles and other words associated with a name |
(Chef), |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The food of Oaxaca : |
| Remainder of title |
recipes and stories from Mexico's culinary capital / |
| Statement of responsibility, etc |
Alejandro Ruiz with Carla Altesor ; with a foreword by Enrique Olvera ; photographs by Nuria Lagarde. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First American edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Alfred A. Knopf, |
| Date of production, publication, distribution, manufacture |
2020. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Date of production, publication, distribution, manufacture |
©2020 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 218 pages : |
| Other physical details |
color illustrations, maps ; |
| Dimensions |
24 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 index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction -- Origins -- The coast -- Casa Oaxaca -- Where I eat. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse. Interspersed are thoughtful essays on dishes, ingredients, kitchen tools, and local traditions that transport the reader to Oaxaca, along with an extensive glossary to help American readers understand the culinary culture of Mexico. Also included are recommendations for the best places to eat in Oaxaca, making this an indispensable volume for home cooks and travelers alike"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Mexican. |
| 9 (RLIN) |
37862 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking. |
| 9 (RLIN) |
28898 |
| 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 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Altesor, Carla, |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Olvera, Enrique, |
| Relator term |
writer of foreword. |
| 9 (RLIN) |
127 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lagarde, Nuria, |
| Relator term |
photographer. |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
