MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02141nam a2200289Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
133908 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211104020036.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100611s2006 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780754816812 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(AEA)99F6A308154C4D51ACAE4B06BFE5ABBE |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
AEA |
| Transcribing agency |
AEA |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 819.A1 |
| Item number |
.At54 2006 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Atkinson, Catherine. |
| 9 (RLIN) |
89200 |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The encyclopedia of sauces, pickles & preserves / |
| Statement of responsibility, etc. |
Catherine Atkinson, Christine France & Maggie Mayhew. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
London : |
| Name of publisher, distributor, etc. |
Lorenz, |
| Date of publication, distribution, etc. |
2006 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
512 p. : |
| Other physical details |
col. ill. |
| Dimensions |
23 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Over 400 suaces, marinades, salsas, dips, dressings, jams, jellies, pickles, preserves and chutneys, shown step by step with 1400 stunning photographs. How to add something special to every kind of dish for every kind of occasion - from a tasty snack to a light lunch and from a family meal to a very special dinner. T.p. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
2. Simple recipes fro traditional and original preserves, including mango chutney, blackcurrant brandy, grapefruit curd, marmalade spiced with ginger etc., 3. two excellent reference sections on the art of sauce-making and preserving supply all the necessary know-how and essential techniques from making stocks and marinades to setting jams |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
4. more than 1400 photographs with step - by - step recipes and nutritional information to help with the planning of special diets. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Provides hundreds of sweet and savoury accomplishments for every kind of meal, including classic cook-in and pour-on sauces for pasta, fish and shellfish, poultry, game, meat and vegetable dishes. Provides:1. inspired collection of flavours and textures from all around the world, from party dippers such as quacamole, and sour cream cooler to the tart perfection of an apple sauce for a rich, succulent roast plus innovative flavour-boosters such as chive flower dressing for grilled potatoes |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Relishes) |
| 9 (RLIN) |
103942 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Salsas (Cooking) |
| 9 (RLIN) |
103943 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Sauces |
| 9 (RLIN) |
29665 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Reference |
