| 000 -LEADER | |
|---|---|
| fixed length control field | 04446cam a22003615 4500 |
| 001 - CONTROL NUMBER | |
| control field | bk0004019661 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | AE-DuAU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20241127164642.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 050915s2002 xx eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0754806820 : |
| Terms of availability | 50.00 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | Baker & Taylor |
| 069 ## - | |
| -- | 05480044 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | TX 349 .E63 I64 2002 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ingram, Christine. |
| 9 (RLIN) | 49331 |
| 245 14 - TITLE STATEMENT | |
| Title | The World Encyclopedia of Ingredients. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc | Lorenz Books |
| Date of publication, distribution, etc | 2002 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 512 p. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content Type Term | text |
| Content Type Code | txt |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media Type Term | unmediated |
| Media Type Code | n |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier Type Term | volume |
| Carrier Type Code | nc |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Food Today -- Eggs, Dairy Products and Fats -- Eggs -- Milk -- Cream -- Yogurt -- Butter and Fats -- Cheese -- Hard Cheeses -- Semi-soft Cheeses -- Soft White Cheeses -- Washed-rind Cheeses -- Natural-rind Cheeses -- Blue Cheeses -- Fresh Cheeses -- Creating a Cheese Board -- Fish and Shellfish -- Sea Fish -- Freshwater Fish -- Smoked and Preserved Fish -- Crustaceans -- Molluscs -- Cephalopods -- Other Edible Sea Creatures -- Sea Vegetables -- Meat, Poultry and Game -- Beef and Veal -- Lamb -- Pork -- Offal -- Sausages and Salami -- Ham, Bacon and Cured Meats -- Chicken -- Turkey -- Duck and Goose -- Furred Game -- New Meats -- Vegetables -- The Onion Family -- Shoots and Stems -- Root Vegetables -- Green Vegetables -- Chinese Greens -- Peas, Beans and Pods -- Squashes -- Vegetable Fruits -- Salad Vegetables -- Mushrooms and Fungi -- Beans, Lentils, Peas and Grains -- Beans -- Lentils and Peas -- Sprouted Beans -- Soya Bean Products -- Cereal Grains -- Rice -- Flours -- Raising Agents -- Bread -- Pasta, Noodles and Wrappers -- Pasta -- Noodles -- Asian Wrappers -- Fruit, Nuts and Seeds -- Apples, Pears, Quinces and Medlars -- Stone Fruits -- Citrus Fruits -- Berries -- Currants -- Exotic Fruits -- Melons, Grapes, Figs and Rhubarb -- Dried, Bottled and Crystallized Fruits -- Nuts -- Seeds -- Herbs and Spices -- Herbs -- Spices -- Condiments, Flavourings and Oils -- Salt -- Pepper -- Sauces and Pastes -- Curry Pastes -- Asian Sauces and Pastes -- Mustards -- Preserved Ingredients -- Vinegars -- Oils -- Tea, Coffee, Chocolate and Sweeteners -- Tea -- Coffee -- Chocolate -- Sweeteners -- Kitchen Equipment -- Cooking Pans -- Dishes and Ovenware -- Utensils -- Electrical Equipment. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Around the world, from the sunny tropics to the icy regions of the Antarctic and Arctic, there are literally thousands of cooking ingredients. With modern transportation, many of these foods are now becoming more widely available and can be enjoyed by professional chefs and aspiring cooks alike. This fascinating, comprehensive book, containing over 1, 200 glorious full-color photographs, is the ultimate guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foods is explored from fruits and vegetables, and fish and shellfish to traditional cheeses, staples such as grains and pulses, herbs and spices, and pantry essentials such as oils, vinegars and flavorings. Each entry includes a detailed description of the appearance, flavor and aroma of the ingredient and offers essential advice on preparation and culinary uses. There are also helpful, illustrated step-by-step instructions for more complex preparation and cooking techniques such as scaling, cleaning and skinning fish, and boning, tying and roasting joints of meat, as well as peeling and preparing pineapples. This fabulous encyclopedia is an essential guide for every kitchen and every cook. It contains a wealth of information and is an invaluable practical handbook for anyone who loves good food and cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food. |
| 9 (RLIN) | 77831 |
| 852 ## - LOCATION/CALL NUMBER | |
| -- | p50.00 |
| -- | 05-20-2003 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | |
| b | 08-06-10 |
| c | 08-06-10 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| -- | audmc |
| Operator's initials, OID (RLIN) | 05-20-03 |
| Cataloger's initials, CIN (RLIN) | m |
| First Date, FD (RLIN) | a |
| -- | - |
| -- | eng |
| -- | xx |
| -- | 4 |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| a | Christine Ingram left a career in financial and consumer journalism to pursue a keen interest in food and cooking. After several years as food editor for Woman magazine, Christine became a freelance writer, contributing articles to various national magazines. She travels extensively, and is always on the lookout for unusual ingredients |
| 935 ## - | |
| -- | GEN4-11448 PT#2 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| g | 0 |
| i | 637256 |
| j | 0 |
| l | audmc |
| n | Copy Type:01 - Books |
| o | - |
| p | 183.75 |
| q | - |
| r | - |
| s | - |
| t | 1 |
| u | 1 |
| v | 0 |
| w | 1 |
| x | 0 |
| y | i10203904 |
| z | 08-06-10 |
| Lost status | Source of classification or shelving scheme | Materials specified (bound volume or other part) | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date checked out | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Copy Type:01 - Books | American University in Dubai | American University in Dubai | Reference Books | 2010-08-06 | 183.75 | 3 | 13 | REF TX 349 .E63 I64 2002 | 637256 | 2023-10-10 | 2016-06-27 | 183.75 | 2015-07-25 | Books |