| 000 -LEADER |
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| fixed length control field |
02999nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220531160940.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191127b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781908991003 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1908991003 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781908991294 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1908991291 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CITU LRAC |
| Language of cataloging |
eng |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX724.5 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5951 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Preferred name for the person |
Tan, Terry |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Mandarin food and cooking: |
| Remainder of title |
75 authentic regional recipes from northern China/ |
| Statement of responsibility, etc |
Terry Tan; Photography by Martin Brigdale |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Leicestershire, LE: |
| Name of publisher, distributor, etc |
Aquamarine, |
| Date of publication, distribution, etc |
[2013]. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
160 pages: |
| Other physical details |
color illustrations; |
| Dimensions |
21 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes.<br/><br/>Terry Tan is an expert in Chinese, Singaporean (Nonya)<br/>and Indonesian food, and is a consultant editor on the<br/>cuisine of South-East Asia for Wine and Dine magazine.<br/>Terry taught cooking in Singapore from 1975–1982, then<br/>taught South-East Asian cooking for eight years in Ken<br/>Lo's Kitchen in London. He has written over 20 cookbooks,<br/>and currently divides his time between conducting private<br/>cooking courses, writing and editing, and devising recipes.<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
• From the modern restaurants of Beijing to the home<br/>kitchens of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi<br/>and Shandong, this book brings together traditional<br/>Mandarin cuisine and the foods of the northern provinces<br/>• Discover world-famous dishes and unusual local<br/>recipes, including Lotus Leaf Dumplings, Braised Quails,<br/>Stewed Spare Ribs, Sliced Beef and Bamboo Shoots,<br/>Mandarin Pancakes and Caramelized Apples<br/>• A concise introduction provides all the information you<br/>need to understand the origins and history of Mandarin<br/>food and cooking, with a helpful guide to the essential<br/>ingredients, tools and equipment you will need<br/>• 370 delightful photographs by Martin Brigdale include a<br/>mouthwatering picture of each finished dish, making it<br/>easy to achieve success with every recipe<br/>• Nutritional information is provided throughout<br/>From majestic Beijing and the awe-inspiring Great Wall<br/>to ancient Buddhist temples and the vast Yellow River,<br/>northern China is historically, geographically and culturally<br/>diverse. The Beijing school of cooking contains recipes<br/>from the imperial kitchens of the Forbidden City, but is<br/>also influenced by the vast, unforgiving lands to the north.<br/>In this fascinating new book, Terry Tan explores the varied<br/>dishes that make up the menus of northern China. There<br/>are 75 authentic recipes from Beijing and the surrounding<br/>provinces, with chapters covering soups and dim sum; fish<br/>and shellfish; poultry; meat and game; pancakes, breads and<br/>noodles; vegetables, and sweet things. This sumptuous<br/>book makes Chinese food accessible to every cook.<br/> |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Chinese. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
BOOK |