It looks like you're offline.
Open Library logo
additional options menu

MARC Record from marc_columbia

Record ID marc_columbia/Columbia-extract-20221130-031.mrc:356579680:2359
Source marc_columbia
Download Link /show-records/marc_columbia/Columbia-extract-20221130-031.mrc:356579680:2359?format=raw

LEADER: 02359cam a22004094a 4500
001 15291049
005 20210202132615.0
008 020607s2002 nyua b 001 0 eng
010 $a 2002074580
035 $a(OCoLC)ocm50041496
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dYDXCP$dIG#$dHALAN$dBDX$dOCLCF$dSHM$dIH9$dOCLCQ$dQGK$dOCL$dPAU$dOCLCQ$dOCLCA$dMUS$dZCU
020 $a1579651895
020 $a9781579651893
035 $a(OCoLC)50041496
042 $apcc
050 00 $aTX651$b.F624 2002
082 00 $a641.5$221
049 $aZCUA
100 1 $aForley, Diane.
245 14 $aThe anatomy of a dish /$cDiane Forley with Catherine Young ; photographs by Victor Schrager ; design by Doyle Partners.
260 $aNew York :$bArtisan,$c©2002.
300 $a223 pages :$bcolor illustrations ;$c30 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 210) and index.
505 00 $tWhy botanical study$g9 --$tMy garden and my kitchen$g11 --$gPart I$tBuilding a dish --$gPart II$tDeveloping a menu --$gPart III$tConcluding with a sweet.
520 $a"For Forley, vegetables, fruits, grains, and legumes define flavor, texture, and sensibility in cooking. The progression of recipes reflects this attitude. The first part looks at vegetables one at a time, and details some of Forley's favorite ways to prepare them. All are wonderful dishes on their own, but they also form a foundation for the rest of the book. For example: Simple lentils are served with vinaigrette or made more substantial with the addition of shredded duck confit and diced roasted sunchokes, or paired with roasted monkfish. Other recipes include Baby Lamb Chops with Roasted Eggplant Salad with Sesame Dressing, Apple and Leek Hash, Roasted Winter Vegetable Stew, Sauteed Salmon with Corn Sauce, and 200 other recipes." --$cProvided by publisher.
500 $aRare Book copy: "First printing."$5NNC
650 0 $aCooking.
650 0 $aCooking (Vegetables)
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
700 1 $aYoung, Catherine.
700 1 $aSchrager, Victor.
710 2 $aDoyle Partners,$ebook designer.
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0710/2002074580-d.html
852 80 $brbx$kAIGA$h2003$i17