MARC details
| 000 -LEADER |
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| fixed length control field |
02385nam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000059829 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251125093219.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
120521t2012 njua g 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470528068 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201209251125 |
| Level of effort used to assign nonsubject heading access points |
asmadi |
| -- |
201205211159 |
| -- |
irma |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TX714 .B58 2012 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Bittman, Mark |
| 245 10 - TITLE STATEMENT |
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| Title |
How to cook everything. |
| Name of part/section of a work |
The basics : all you need to make great food : wsith 1,000 photos / |
| Statement of responsibility, etc. |
Mark Bittman ; photography by Romulo Yanes |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Basics : |
| Remainder of title |
all you need to make great food |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2012 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
ix, 486 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
24 cm. |
| 500 ## - GENERAL NOTE |
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| General note |
Includes index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The next best thing to having Mark Bittman in the kitchen with youMark Bittman’s highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.More than 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman’s practical tips and variation ideas, and visual cues that accompany each of the 171 recipes, cooking with The Basics is like having Bittman in the kitchen with you. This is the essential how-to cookbook, with more than 1,000 beautiful and helpful photos of step-by-step techniques and finished recipes Special "Basics" pages cover essentials like equipping a kitchen and stocking a pantry, what to look for when buying produce, how to tell when food is done, and more Tips and variations let home cooks hone their skills and be creative How to Cook Everything The Basics is an absolutely essential beginner’s cookbook and an irresistible and invaluable guide for accomplished cooks"-- |
| Assigning source |
Provided by publisher |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"A 4-color book with more than 1,000 how-to and finished recipe photos"-- |
| Assigning source |
Provided by publisher |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |