MARC record from Internet Archive

LEADER: 02298cam 2200433 a 4500
001 ocm34320431
003 OCoLC
005 20191018012651.0
008 960223s1996 nyua b 001 0 eng
010 $a 96010833
040 $aDLC$beng$cDLC$dBTCTA$dYDXCP$dBAKER$dHALAN$dOCLCF$dALPEL$dOCLCO$dOCLCQ$dPAU$dOCLCQ
020 $a0789410532
020 $a9780789410535
035 $a(OCoLC)34320431
050 00 $aTX601$b.S36 1996
082 00 $a641.4$220
100 1 $aSchwartz, Oded.
245 10 $aPreserving /$cOded Schwartz ; photography by Ian O'Leary ; food styling by Oded Schwartz.
250 $a1st American ed.
260 $aNew York :$bDK Pub.,$c1996.
300 $a192 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 192) and index.
520 $aPreserving encompassed every method of putting food by, from pickling and canning to less familiar methods such as salting, curing, and drying. Capture the flavors of summer and harvest time with more than 150 easy-to-follow recipes that transform vegetables, fruit, herbs, meat, and fish into irresistible preserves. A full-color photo album illustrates the fresh produce that can be preserved to turn the darkest cellar into a gallery of stained-glass colors. Illustrated.
520 $aStep-by-step instructions explain each stage of the preserving process for delicious results every time, and a photographic guide highlights all the essential ingredients. With recipes for every preserved food from the simplest jelly to the most sophisticated pate, Preserving is truly a cookbook for all seasons.
650 0 $aFood$xPreservation.
650 7 $aFood$xPreservation.$2fast$0(OCoLC)fst00930571
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
938 $aBaker & Taylor$bBKTY$c29.95$d22.46$i0789410532$n0002828935$sactive
938 $aBaker and Taylor$bBTCP$n96010833
938 $aYBP Library Services$bYANK$n1298272
029 1 $aAU@$b000012224090
029 1 $aNZ1$b293750
029 1 $aNZ1$b4239321
029 1 $aYDXCP$b1298272
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 446 OTHER HOLDINGS