MARC Record from harvard_bibliographic_metadata

LEADER: 01916cam a22003374a 4500
001 010282808-3
005 20070427140144.0
008 061024s2007 mau 001 0 eng
010 $a 2006035462
020 $a9780618463480
020 $a0618463488
035 0 $aocm74569050
040 $aDNAL/DLC$cDLC$dDLC
042 $apcc
050 00 $aTX391$b.P37 2007
070 0 $aTX391$b.P37 2007
082 00 $a641.3/5$222
100 1 $aParsons, Russ.
245 10 $aHow to pick a peach :$bthe search for flavor from farm to table /$cRuss Parsons.
260 $aBoston :$bHoughton Mifflin,$c2007.
300 $axvi, 412 p. ;$c24 cm.
500 $aIncludes index.
505 0 $aThe vegetables and fruits alphabetically -- The recipes by category -- The plant designers: factors in the field -- Artichokes -- Asparagus -- Onions, leeks and garlic -- Peas and fava beans -- Salad greens -- Strawberries -- Big farmers, small farmers: the cost of compromise -- Corn -- Cucumbers -- Eggplants -- Green beans -- Summer squash -- Tomatoes -- Cherries -- Grapes -- Melons -- Peaches and nectarines -- Plums -- Growers and global competition: reinventing the tomato -- Broccoli and cauliflower -- Mushrooms -- Peppers -- Winter squash -- Apples -- Pears, Asian pears and quinces -- Parsimmons and figs -- Market corrections: the return of the small farmer -- Cabbages and brussels sprouts -- Cooking greens -- Potatoes -- Root vegetables -- Lemons and limes -- Mandarins (tangerines), grapefruits and pummelos -- Oranges.
520 $aA look at the world of produce includes individual profiles of different vegetables and fruits, with facts and lore about each, as well as detailed instructions on how to select, store, and prepare them.
650 0 $aVegetables.
650 0 $aFruit.
650 0 $aCooking (Vegetables)
650 0 $aCooking (Fruit)
655 7 $aCookbooks.$2lcgft
988 $a20070503
906 $0OCLC