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MARC Record from marc_openlibraries_sanfranciscopubliclibrary

Record ID marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:374860225:4727
Source marc_openlibraries_sanfranciscopubliclibrary
Download Link /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:374860225:4727?format=raw

LEADER: 04727cam a2200673 i 4500
001 946076216
003 OCoLC
005 20161116085108.0
008 160316s2016 nyuab b 001 0 eng
010 $a2016012875
019 $a934480201
020 $a9781579655488$q(hardback, with dust jacket) :$c$35.00
020 $a1579655483$q(hardback, with dust jacket)
035 $a946076216
035 $a(OCoLC)946076216$z(OCoLC)934480201
037 $aBRO-copy20161025-060
040 $aDLC$beng$erda$cDLC$dOCLCF$dYDXCP$dBTCTA$dBDX$dOCLCO$dOCL$dOCLCQ$dGP5$dON8$dZHB$dABG$dNYP$dVP@$dCZA$dSFR$dUtOrBLW
042 $apcc
043 $aa-ir---$aa-gs---$aa-aj---$aa-ai---$aaw-----
049 $aSFRA
050 00 $aTX725.I7$bD84 2016
082 00 $a641.5955$223
092 $a641.5955$bD8799t
100 1 $aDuguid, Naomi,$eauthor.
245 10 $aTaste of Persia :$ba cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan /$cNaomi Duguid.
264 1 $aNew York :$bArtisan,$c[2016]
264 4 $c©2016
300 $a392 pages :$bcolor illustrations, color maps ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 375-379) and index.
505 0 $aA new era -- Cuisines without borders -- Flavors and condiments -- Salads and vegetables -- Soup paradise -- Stuffed vegetables and dumplings -- Fish -- Grilled meat and poultry -- Stovetop meat and poultry -- Rice and other grains-- Flatbread heartland -- A taste for sweet -- A wealth of fruit -- A closer look -- Travel notes.
520 $a"Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who, for more than 20 years, has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach"--$cAmazon.com.
650 0 $aCooking, Iranian.
650 0 $aCooking, Georgian (South Caucasian)
650 0 $aCooking, Azerbaijani.
650 0 $aCooking, Armenian.
650 0 $aCooking, Kurdish.
655 7 $aCookbooks.$2lcgft
907 $a.b32837471$b12-20-18$c09-22-16
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957 00 $aOCLC reclamation of 2017-18
907 $a.b32837471$b11-15-16$c09-22-16
956 $aPre-reclamation 001 value: ocn946076216
975 $aSFR
980 $a1016
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994 $aC0$bSFR
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