MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02496cam a22004218i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1355093072 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230412150228.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
221129t20232023nyua 001 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UKMGB |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
UKMGB |
| Modifying agency |
BDX |
| -- |
OCO |
| -- |
OJ4 |
| -- |
HBP |
| -- |
OCLCF |
| -- |
UAP |
| -- |
UNL |
| -- |
QS3 |
| -- |
GZM |
| -- |
VP@ |
| -- |
NFG |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| National bibliography number |
GBC2L9207 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Record control number |
020832134 |
| Source |
Uk |
| 019 ## - |
|---|
| -- |
1368033380 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781682687451 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1682687457 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1355093072 |
| Canceled/invalid control number |
(OCoLC)1368033380 |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-us-la |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5976 |
| Item number |
B756 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Boudy, Toya, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Cooking for the culture : |
| Remainder of title |
recipes and stories from the streets of New Orleans to the table / |
| Statement of responsibility, etc |
Toya Boudy. |
| 250 ## - EDITION STATEMENT |
|---|
| 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 |
The Countryman Press, |
| Date of production, publication, distribution, manufacture |
[2023] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Date of production, publication, distribution, manufacture |
©2023 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
232 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Breakfast and brunch -- Cooking with confidence -- Sandwiches and light meals -- Food was a love language -- Mains -- Mama, I'm on TV now -- Sides and soup -- Holidays at home -- Sweets and sips. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, American |
| General subdivision |
Louisiana style. |
| 9 (RLIN) |
138338 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| Geographic subdivision |
Louisiana |
| -- |
New Orleans. |
| 9 (RLIN) |
146375 |
| 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 |
