MARC Record from marc_columbia

LEADER: 02152cam a2200361Ii 4500
001 12054673
005 20160919154716.0
008 141124s2015 nyuabf 001 0 eng d
020 $a9780781813433$q(paperback)
020 $a0781813433$q(paperback)
024 $a99968170766
035 $a(OCoLC)ocn896840053
035 $a(OCoLC)896840053
035 $a(NNC)12054673
040 $aYDXCP$beng$erda$cYDXCP$dBTCTA$dOCLCQ$dMBT$dOCLCO$dNBO$dCPL
050 4 $aTX725.G4$bO873 2015
082 4 $a641$bOsseo-As 2015
100 1 $aOsseo-Asare, Fran,$eauthor.
245 10 $aGhana cookbook /$cFran Osseo-Asare & Barbara Baëta ; with photos by Fran Osseo-Asare.
264 1 $aNew York :$bHippocrene Books, Inc.,$c[2015]
264 4 $c©2015
300 $aviii, 248 pages, 16 unnumbered pages of plates :$billustrations (some color), 1 map ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $aDesigned as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.
500 $aIncludes indexes.
505 0 $aIntroductions: From Brisbane (CA) to Accra : Fran's story ; From Ghana with love : Barbara's story ; Introducing Ghana -- part I. Essential flavors and techniques: The Ghanian pantry in North America ; Textures, flavors & cooking methods ; Seasoning techniques ; Removing skins from black-eyed peas ; Cracking the mysteries of the coconut ; Toasting and grinding corn flour ; Fermented corn and cassava doughs ; Tomato tips ; Cooking with peppers ; Basic simple tomato gravy ; Basic stocks and soups -- part II. The recipes: Snacks, street foods & appetizers ; Main dish soups ; Stews ; Fish & shellfish ; Vegetarian main dishes ; Meat & poultry ; One-pot meals ; Condiments ; Grains, roots, & other starches ; Breakfast & beverages ; Candy, desserts & baked goods.
650 0 $aCooking, Ghanaian.
650 0 $aFood$zGhana.
655 7 $aCookbooks.$2lcgft
700 1 $aBaeta, Barbara,$eauthor.
852 00 $bglx$hTX725.G4$iO873 2015g