MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02420cam a22003738i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1222806363 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211228094827.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
201028s2020 caua 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UKMGB |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
UKMGB |
| Modifying agency |
OCLCO |
| -- |
OCLCF |
| -- |
YDX |
| -- |
BDX |
| -- |
TOH |
| -- |
NFG |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| National bibliography number |
GBC0H2139 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Record control number |
019999460 |
| Source |
Uk |
| 019 ## - |
|---|
| -- |
1133277442 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780399579837 |
| Qualifying information |
(hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0399579834 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1222806363 |
| Canceled/invalid control number |
(OCoLC)1133277442 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5944 |
| Item number |
O81 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Oseland, James, |
| Relator term |
author. |
| 9 (RLIN) |
386797 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
World food. |
| Name of part/section of a work |
Paris / |
| Statement of responsibility, etc |
James Oseland. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Paris |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
Berkeley : |
| Name of producer, publisher, distributor, manufacturer |
Ten Speed Press, |
| Date of production, publication, distribution, manufacture |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 volume : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
still image |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city's leading home cooks and chefs, World Food: Paris--part of the World Food series from award-winning author and food expert James Oseland--intimately captures the Parisian way with food as never before. Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable. Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition." --Amazon.ca. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, French. |
| 9 (RLIN) |
30142 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| Geographic subdivision |
France |
| -- |
Paris. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2680 |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
