MARC details
| 000 -LEADER |
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| fixed length control field |
02089cam a22003854a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
006113176 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20180722203518.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
050518s2005 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2005014414 |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
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| National bibliography number |
GBA573039 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
013282717 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0393058298 (hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780393058291 (hardcover) |
| 029 1# - (OCLC) |
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| OCLC library identifier |
NZ1 |
| System control number |
9496669 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)60420937 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
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UKM |
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C#P |
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VP@ |
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BUR |
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BTCTA |
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YDXCP |
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OCLCG |
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IG# |
| -- |
SMP |
| -- |
Z27 |
| -- |
NFG |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
NFGA |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
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| Classification number |
641.61 |
| Item number |
R933 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ruhlman, Michael, |
| Dates associated with a name |
1963- |
| 9 (RLIN) |
44653 |
| 245 10 - TITLE STATEMENT |
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| Title |
Charcuterie : |
| Remainder of title |
the craft of salting, smoking, and curing / |
| Statement of responsibility, etc |
Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. |
| 246 30 - VARYING FORM OF TITLE |
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| Title proper/short title |
Craft of salting, smoking, and curing |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
W. W. Norton, |
| Date of publication, distribution, etc |
c2005. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
320 p. : |
| Other physical details |
ill. ; |
| Dimensions |
26 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| General subdivision |
Preservation. |
| 9 (RLIN) |
84774 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Smoked meat. |
| 9 (RLIN) |
21317 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Polcyn, Brian. |
| 9 (RLIN) |
84775 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Adult Book |
| 994 ## - |
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| -- |
C0 |
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NFG |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| -- |
006113176 |
