MARC details
| 000 -LEADER |
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| fixed length control field |
01793nam a22004697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20231109162506.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220103s2012 nyu |||| b||| 001 0deng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780143122173 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
QCPL |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.507 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Flinn, Kathleen |
| Relator term |
author |
| 245 14 - TITLE STATEMENT |
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| Title |
The kitchen counter cooking school |
| Remainder of title |
: how a few simple lessons transformed nine culinary novices into fearless home cooks |
| Statement of responsibility, etc. |
/ Kathleen Flinn |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Penguin Books, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2012 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xi, 283 pages |
| 336 ## - Content Type |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - Carrier Type |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (pages 279-281) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part I. Changing courses |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. We'll always have Paris |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 2. What would Julia do? |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 3. The secret language of kitchens |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 4. It's not about the knife |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 5. A matter of taste |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 6. Fowl play |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part II. A bit about meats, bread, pasta, salads, and vinaigrettes |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 7. The bread also rises |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 8. Tossed salad & scrambled eggs |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 9. Udder confusion |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Class break. The red velvet dinners |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part III. Seafood, soup, and the importance of leftovers |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 10. The pleasures of the fish |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 11. What's in the box? |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 12. Waste not, want not |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 13. The power of soup |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 14. Kitchens, revisited |
| 600 ## - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Flinn, Kathleen |
| Form subdivision |
Anecdotes |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| General subdivision |
Study and teaching |
| Form subdivision |
Anecdotes |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
Cookbooks, food & beverages |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book |