| 000 | 01793nam a22004697a 4500 | ||
|---|---|---|---|
| 999 |
_c14477 _d14476 |
||
| 003 | OSt | ||
| 005 | 20231109162506.0 | ||
| 008 | 220103s2012 nyu |||| b||| 001 0deng d | ||
| 020 | _a9780143122173 | ||
| 040 | _cQCPL | ||
| 082 | _a641.507 | ||
| 100 | 1 |
_aFlinn, Kathleen _eauthor |
|
| 245 | 1 | 4 |
_aThe kitchen counter cooking school _b: how a few simple lessons transformed nine culinary novices into fearless home cooks _c/ Kathleen Flinn |
| 264 | 1 |
_aNew York : _bPenguin Books, _c2012 |
|
| 300 | _axi, 283 pages | ||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 504 | _aIncludes bibliographical references (pages 279-281) and index. | ||
| 505 | 0 | _aPart I. Changing courses | |
| 505 | 0 | _aChapter 1. We'll always have Paris | |
| 505 | 0 | _aChapter 2. What would Julia do? | |
| 505 | 0 | _aChapter 3. The secret language of kitchens | |
| 505 | 0 | _aChapter 4. It's not about the knife | |
| 505 | 0 | _aChapter 5. A matter of taste | |
| 505 | 0 | _aChapter 6. Fowl play | |
| 505 | 0 | _aPart II. A bit about meats, bread, pasta, salads, and vinaigrettes | |
| 505 | 0 | _aChapter 7. The bread also rises | |
| 505 | 0 | _aChapter 8. Tossed salad & scrambled eggs | |
| 505 | 0 | _aChapter 9. Udder confusion | |
| 505 | 0 | _aClass break. The red velvet dinners | |
| 505 | 0 | _aPart III. Seafood, soup, and the importance of leftovers | |
| 505 | 0 | _aChapter 10. The pleasures of the fish | |
| 505 | 0 | _aChapter 11. What's in the box? | |
| 505 | 0 | _aChapter 12. Waste not, want not | |
| 505 | 0 | _aChapter 13. The power of soup | |
| 505 | 0 | _aChapter 14. Kitchens, revisited | |
| 600 |
_aFlinn, Kathleen _vAnecdotes |
||
| 650 |
_aCooking _xStudy and teaching _vAnecdotes |
||
| 942 |
_2ddc _cBOOK |
||
| 690 | _aCookbooks, food & beverages | ||