| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a22000004a 4500 |
| 001 |
in00002017541 |
| 005 |
20151031152443.0 |
| 008 |
040625s2005 nju b 001 0 eng |
| 010 |
|
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|a 2004014934
|
| 020 |
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|a 0471474304 (pbk.)
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| 020 |
|
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|a 0471686824 (cloth : alk. paper)
|
| 035 |
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|a (OCoLC)ocm55845801
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|b .C78355 2005
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| 082 |
0 |
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|a 641.5973
|2 22
|
| 245 |
0 |
0 |
|a Cooking healthy across America /
|c Food and Culinary Professionals, a dietetic practice group of American Dietetic Association ; Kristine Napier, editor.
|
| 264 |
|
1 |
|a Hoboken, N.J. :
|b John Wiley & Sons,
|c [2005]
|
| 264 |
|
4 |
|c ©2005
|
| 300 |
|
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|a viii, 640 pages ;
|c 25 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 505 |
0 |
|
|a New England, New England's simple, sturdy foods -- Mid-Atlantic states, Maryland crab feasts to Philly cheesesteak -- Southern cuisine, smooth soul food to hot 'n spicy Cajun -- The Floribbean, big, bold Floribbean flair -- The Midwest, America's breadbasket and cultural crossroads -- Tex-Mex, fusing Mexican Texan and Mexican cultures -- Southwestern cuisine, Meso-American roots, new fusion -- Rocky Mountains to the Pacific Northwest -- Fusion defined, the cuisine of California and Hawaii -- Nutrition basics, the reasons for our luscious food -- Portion savvy, less is more! -- Creating the kitchen dedicated to flavor and good health -- Everyday solutions for enjoying more vegetables and fruits -- Whole grains, catching the golden wave of flavor and nutrition -- Luscious legumes, beans, peas, and lentils -- Fish, a guide to buying, storing, and cooking -- The ultimate meat and poultry buying and usage guide -- Milk and other dairy, building strong bones and more -- Help in the kitchen, substitutions and equivalents.
|
| 650 |
|
0 |
|a Cooking, American.
|
| 650 |
|
0 |
|a Nutrition.
|
| 700 |
1 |
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|a Napier, Kristine M.
|
| 710 |
2 |
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|a American Dietetic Association.
|b Food and Culinary Professionals.
|
| 856 |
4 |
1 |
|3 Table of contents
|u http://www.loc.gov/catdir/toc/ecip0419/2004014934.html
|t 0
|
| 856 |
4 |
2 |
|3 Publisher description
|u http://www.loc.gov/catdir/description/wiley042/2004014934.html
|t 0
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| 994 |
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|a E0
|b TXA
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|a cataloged
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|c 2004/12/13
|d c
|e jlanham
|f 1:25:38 pm
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|t 0
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| 952 |
f |
f |
|p ric
|a Texas A&M University
|b Rellis Campus
|c Joint Library Facility
|d Remote Storage
|t 0
|e TX715 .C78355 2005
|h Library of Congress classification
|i unmediated -- volume
|m A14831678956
|
| 998 |
f |
f |
|a TX715 .C78355 2005
|t 0
|l Remote Storage
|