MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02793cam a22004458i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1389607614 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240325132529.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230724s2024 nyua e 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2023033565 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCF |
| -- |
ORX |
| -- |
OCLCO |
| -- |
CNWPU |
| -- |
LE# |
| -- |
NFG |
| 019 ## - |
|---|
| -- |
1416718620 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781648291869 |
| Qualifying information |
(hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1648291864 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1389607614 |
| Canceled/invalid control number |
(OCoLC)1416718620 |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
a-ko--- |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5951 |
| Item number |
K16 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kang, Mingoo, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Jang : |
| Remainder of title |
the soul of Korean cooking / |
| Statement of responsibility, etc |
Mingoo Kang with Joshua David Stein and Nadia Cho. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
Artisan, a division of Workman Publishing Co., Inc., |
| Date of production, publication, distribution, manufacture |
[2024] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
215 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
27 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. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"More than 60 recipes featuring gochujang, doenjang, and ganjang" -- cover. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets"-- |
| Assigning source |
Provided by publisher. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Foreword / Eric Ripert -- Introduction -- The history of jang -- How jang is made -- How to use this book -- The korean pantry -- Building a jang pantry -- Ganjang -- Doenjang -- Gochujang. |
| 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 |
Hot pepper sauces |
| Geographic subdivision |
Korea. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Fermented soyfoods |
| Geographic subdivision |
Korea. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Fermented foods) |
| 9 (RLIN) |
278402 |
| 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 |
Stein, Joshua David, |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cho, Nadia, |
| Relator term |
photographer. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ripert, Eric, |
| Relator term |
author of foreword. |
| 9 (RLIN) |
304855 |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
