| 000 -LEADER |
|---|
| fixed length control field |
03400nam a22003617a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220113102900.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191128b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781903141816 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781908991324 |
| 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 |
|---|
| 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 |
Sichuan food and cooking: |
| Remainder of title |
75 authentic regional recipes from western 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 |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| 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 |
Published as part of a boxed set: Regional cooking of China : 300 recipes from the North, South, East and West. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Terry Tan is an expert in Chinese, Singaporean (Nonya) and<br/>Indonesian food, and is a consultant editor on the cuisine of<br/>South East Asia for Wine and Dine magazine. Terry taught<br/>cooking in Singapore from 1975–1982, and went on to teach<br/>South East Asian cooking for eight years in Ken Lo's Kitchen<br/>in London. He has written more than 20 cookbooks, and<br/>currently divides his time between conducting private cookery<br/>courses, writing and editing, as well as devising recipes.<br/><br/> |
| 505 ## - CONTENTS |
|---|
| Formatted contents note |
CONTENTS<br/>Geography and Climate<br/>History<br/>Cuisine<br/>Festivals and Celebrations<br/>Kitchen Equipment<br/>Classic Ingredients<br/>Soups and Dim Sum<br/>Fish and Shellfish<br/>Poultry<br/>Meat<br/>Rice and Noodles<br/>Vegetables<br/>Sweet Things |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
• From the vibrant metropolises of Chengdu and Xi’an to<br/>the spectacular rice terraces of the Yangzte basin, explore<br/>west China’s ancient cuisine in this stunning new book<br/>• Discover the sizzle of Sichuan peppercorns, spicy chillies<br/>and pungent aromatics in this collection of 75 authentic<br/>recipes, including Chrysanthemum Fish Hot Pot, Chilli<br/>Squid, Crispy Chilli Beef and Dan Dan Noodles<br/>• Chapters cover all the courses, including fiery soups<br/>and dim sum, fresh fish and shellfish, tender poultry,<br/>aromatic meat, classic rice and noodles, piquant<br/>vegetable dishes and unusual sweet things<br/>• An informative introduction traces the history of western<br/>Chinese food culture and provides an illustrated guide<br/>to the ingredients, tools and equipment you will need<br/>• This irresistible volume is brought to life with more<br/>than 370 mouthwatering photographs, and step-by-step<br/>instructions ensure perfect results each time<br/>• Includes nutritional information for each recipe.<br/><br/>Sichuan, known as ‘the land of plenty’, is home to a<br/>sizzling cuisine that has become a favourite around the<br/>world. In this exquisite new book, Terry Tan explores<br/>the diverse landscapes and cultures of west China.<br/>Following an insightful introduction, 75 recipes cover<br/>many famous dishes, including classic recipes, such as<br/>Corn Soup, Aromatic Crispy Duck, Pickled Mustard<br/>Greens and Red Bean Paste Pancakes. Brimming with<br/>inspirational photographs, cook’s tips and variations,<br/>this is the essential volume for all lovers of spicy and<br/>aromatic food.<br/> |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
|---|
| -- |
600-699 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Chinese |
| General subdivision |
Sichuan style. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Chinese. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
BOOK |