MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01761nam a2200253Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
105842 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211104002734.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
051220s2005 meumb f a001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
471773506 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(AEA)3F66594AF00645CFAAF99BF266822075 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 747 |
| Item number |
.Se12 2005 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Seafood handbook : |
| Remainder of title |
the comprehensive guide to sourcing, buying and preparation / |
| Statement of responsibility, etc. |
[handbook editor, Linda Skinner]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Portland, Me. : |
| Name of publisher, distributor, etc. |
Diversified Business Communications, |
| Date of publication, distribution, etc. |
c2005. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
256 p. : |
| Other physical details |
col. ill., col. maps |
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Title from cover. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Contains over 100 species of finfish and shellfish from around the globe. Offers details on sourcing, cooking, nutrition, and seasonal availability for each species. The first few chapters are devoted to issue on sustainability, health and safety, aquaculture, harvesting, distribution, product forms and preparation. Each species (finfish and shellfish) takes up a two-page spread, which has a large painting of the species, the scientific names and common names in a few other languages, a few descriptive paragraphs(on identification and other species features), a product profile(flavor, texture,and storage),cooking tips, a checklist of cooking methods,(bake,broil,fry,etc.), substitutions, global supply (with a map and a list of major supplies, and wether it is farmed or wild), primary products forms (whole, fillets, steaks, smoked, pickled, etc.), nutrition information. Written in simple and light manner. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cookery (Seafood) |
| 9 (RLIN) |
38958 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Seafood |
| 9 (RLIN) |
76406 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Skinner, Linda. |
| 9 (RLIN) |
98903 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Reference |
