MARC Record from harvard_bibliographic_metadata

LEADER: 01815cam a22003494a 4500
001 010170395-3
005 20140220120240.0
008 060201s2006 nyuabf b 001 0 eng
010 $a 2006003532
016 7 $a013691950$2Uk
020 $a0393054772 (hardcover)
020 $a9780393054774
035 0 $aocm63660458
040 $aDLC$beng$cDLC$dBAKER$dC#P$dYDXCP$dVP@$dIG#$dBTCTA$dNSB$dSMP$dCQU$dOCLCQ$dUKMGB$dBDX$dOCLCF$dNYHRD$dSLR
042 $apcc
043 $aas-----
050 00 $aTX724.5.S68$bO84 2006
082 00 $a641.5959$222
100 1 $aOseland, James.
245 10 $aCradle of flavor :$bhome cooking from the spice islands of Indonesia, Malaysia, and Singapore /$cJames Oseland ; food photographs by Christopher Hirsheimer ; glossary and black-and-white photographs by James Oseland.
250 $a1st ed.
260 $aNew York :$bNorton,$cc2006.
300 $a384 p., [16] p. of plates :$bill. (some col.), maps ;$c26 cm.
504 $aIncludes bibliographical references (p. [361]-362) and index.
505 0 $aCuisines and geography -- At the market: ingredients -- In the kitchen: techniques and equipment -- Serving the meal -- Condiments: sambals, dipping sauces, dressings, and pickles -- Street foods: satays, salads, and snacks -- Rice and noodles -- Vegetables -- Fish and shellfish -- Poultry -- Foods of celebration: beef, goat, and pork -- Tempeh, tofu, and eggs -- Sweets and beverages.
520 $aA collection of recipes inspired by the cuisine of the islands of Indonesia, Malaysia, and Singapore, with tips for choosing the right spices, preparing more complex dishes, and serving with style.
650 0 $aCooking, Southeast Asian.
650 7 $aCooking, Southeast Asian.$2fast
655 7 $aCookbooks.$2lcgft
988 $a20070218
049 $aSLRR
906 $0DLC