MARC record from Internet Archive

LEADER: 02172cam 2200469 i 4500
001 ocm74649175
003 OCoLC
005 20190319070407.0
008 061024s2006 nyua b 001 0 eng
010 $a 2006052584
040 $aDLC$beng$erda$cDLC$dBAKER$dBTCTA$dIJC$dVLB$dYJL$dYDXCP$dBDX$dOCLCF$dOCLCO$dOCLCQ$dSFR$dLNC$dQNC$dIDV$dJDP$dOCLCA$dCCHGZ$dOCL
020 $a9781584795599
020 $a158479559X
020 $a9781584790839
020 $a1584790830
024 3 $a9781584795599
035 $a(OCoLC)74649175
050 00 $aTX651$b.B728 2006
082 00 $a641.5$222
100 1 $aBrown, Alton,$d1962-
245 10 $aI'm just here for the food :$bfood + heat = cooking /$cAlton Brown.
250 $aVersion 2.0.
264 1 $aNew York :$bStewart, Tabori & Chang,$c2006.
300 $a321 pages :$billustrations (some color) ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 0 $aSearing -- Grilling -- Roasting -- Frying -- Boiling -- Braising -- Brining -- Sauces -- Eggs -- Microwaving.
520 $aReady for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge - along with more than 90 recipes - this is the classic cookbook for people who want to understand their food. (publisher).
650 0 $aCooking.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 4 $aCookbooks.
655 7 $aCookbooks.$2lcgft
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy1001/2006052584-b.html
938 $aBrodart$bBROD$n05425905$c$35.00
938 $aYBP Library Services$bYANK$n3702992
938 $aBaker & Taylor$bBKTY$c32.50$d24.38$i158479559X$n0006809034$sactive
938 $aBaker and Taylor$bBTCP$n2006052584
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 282 OTHER HOLDINGS