| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:121245588:2936 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:121245588:2936?format=raw |
LEADER: 02936cam a2200589 a 4500
001 462897637
003 OCoLC
005 20151005083707.0
008 091125s2010 nyua b 001 0 eng
010 $a2009047640
020 $a9780399535888
020 $a0399535888
035 $a462897637
035 $a(OCoLC)462897637
037 $bPenguin Group USA, Attn: Order Processing 405 Murray Hill Pkwy, E Rutherford, NJ, USA, 07073-2136$nSAN 282-5074
040 $aDLC$cDLC$dBTCTA$dZQP$dYDXCP$dQQ3$dVP@$dAZH$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX714$b.A423 2010
082 00 $a641.5$222
092 $a641.5$bAL132L
100 1 $aAlbala, Ken,$d1964-
245 14 $aThe lost art of real cooking :$brediscovering the pleasures of traditional food, one recipe at a time /$cKen Albala and Rosanna Nafziger ; illustrations by Marjorie Nafziger.
250 $a1st ed.
260 $aNew York :$bPenguin Group,$c2010.
300 $axx, 233 p. :$bill. ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"A Perigee book."
500 $a"An introduction to the antiquated kitchen, or cookery made difficult and inconvenient being foremost a pleasant discourse on the nature and execution of arcane and dangerous culinary practices especially designed for patient, discerning individuals who appreciate superior homemade food and those who will not balk at devoting many laborious hours to the kitchen."
504 $aIncludes bibliographical references and index.
505 0 $aDear gentle reader -- Ferments of vegetables and legumes -- Fresh vegetables and legumes -- Fruits and nuts -- Grains and pasta -- Bread -- Meat -- Fish -- Poultry -- Dairy products and cheese -- Fermented beverages -- Pies, pastry, and other confections.
520 $aA food historian and a recipe tester revisit old-fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult-but highly rewarding-way, from pickles to pastry dough.
650 0 $aCooking.
650 0 $aInternational cooking.
650 0 $aCooking$xHistory.
650 0 $aCooking$vHumor.
650 0 $aFood$xPreservation$xHistory.
700 1 $aHenderson, Rosanna Nafziger.
907 $a.b23902358$b12-20-18$c01-06-11
998 $axbt$b03-25-11$cm$da $e-$feng$gnyu$h4$i0
957 00 $aOCLC reclamation of 2017-18
907 $a.b23902358$b06-05-15$c01-06-11
938 $aBaker and Taylor$bBTCP$nBK0008621571
938 $aYBP Library Services$bYANK$n3373880
956 $aPre-reclamation 001 value: ocn462897637
980 $a0311 sh
998 $axbt$b03-25-11$cm$da$e-$feng$gnyu$h4$i0
994 $aC0$bSFR
999 $yMARS
945 $a641.5$bAL132L$d - - $e06-01-2017 10:24$f0$g0$h06-13-17$i31223094353225$j231$0233$k - - $lxbtci$o-$p$18.99$q-$r-$s- $t0$u16$v12$w0$x0$y.i64348544$z04-29-11