| Tag |
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Second Indicator |
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| LEADER |
00000cam a2200000Ii 4500 |
| 001 |
in00004092513 |
| 008 |
190425s2019 nyua b 001 0 eng |
| 005 |
20250308175552.7 |
| 010 |
|
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|a 2019020111
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| 020 |
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|a 9781324004837
|q (hardcover)
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| 020 |
|
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|a 1324004835
|q (hardcover)
|
| 035 |
|
|
|a (OCoLC)on1121184173
|
| 040 |
|
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|a DLC
|b eng
|e rda
|c FMG
|d FMG
|d OCLCO
|d LEB
|d OCLCO
|d JQM
|d LTSCA
|d JTH
|d OCLCF
|d VP@
|d MLSOD
|d OCLCO
|d TXA
|
| 043 |
|
|
|a a-cc---
|
| 049 |
|
|
|a TXAM
|
| 050 |
0 |
0 |
|a TX724.5.C5
|b D86 2019
|
| 082 |
0 |
0 |
|a 641.5951
|2 23
|
| 100 |
1 |
|
|a Dunlop, Fuchsia,
|e author.
|
| 240 |
1 |
0 |
|a Land of plenty
|
| 245 |
1 |
4 |
|a The food of Sichuan /
|c Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming.
|
| 250 |
|
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|a First American edition.
|
| 250 |
|
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|a Revised and updated edition.
|
| 264 |
|
1 |
|a New York, NY :
|b W.W. Norton & Company,
|c 2019.
|
| 300 |
|
|
|a 495 pages :
|b color illustrations ;
|c 28 cm
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 504 |
|
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|a Includes bibliographical references (page 479) and index.
|
| 500 |
|
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|a First published in the UK in 2001 by Michael Joseph as Sichuan Cookery and in the US in 2003 by W. W. Norton & Company as Land of Plenty.
|
| 520 |
|
|
|a An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re-create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. --
|c Amazon.com
|
| 505 |
0 |
|
|a The story of Sichuanese cuisine -- The Sichuanese kitchen -- The Sichuanese larder -- The Sichuanese table -- Cold dishes -- Meat -- Poultry & eggs -- Fish & seafood -- Tofu -- Vegetables -- Soups -- Rice -- Noodles -- Small eats -- Hotpot -- Preserved foods -- Sweet dishes -- Seasonings & stocks -- The 23 flavors of Sichuan -- The 56 cooking methods of Sichuan.
|
| 650 |
|
0 |
|a Cooking, Chinese
|x Sichuan style.
|
| 650 |
|
7 |
|a Cooking, Chinese
|x Sichuan style.
|2 fast
|0 (OCoLC)fst01753287
|
| 655 |
|
7 |
|a Cookbooks.
|2 lcgft
|
| 655 |
|
7 |
|a Cookbooks.
|2 fast
|0 (OCoLC)fst01752725
|
| 700 |
1 |
|
|a Sugiura, Yuki,
|e photographer.
|
| 700 |
1 |
|
|a Cumming, Ian,
|e photographer.
|
| 775 |
0 |
8 |
|i Revision of:
|a Dunlop, Fuchsia.
|t Land of plenty
|d New York : W.W. Norton, 2003
|w (DLC) 2003002213
|
| 948 |
|
|
|a cataloged
|b h
|c 2020/1/31
|d c
|e ceaton
|f 9:47:58 am
|
| 955 |
|
|
|a Print purchased PDA title
|
| 999 |
f |
f |
|s 58133bf9-d0c9-3dc4-a8f2-f68efb3448d3
|i ee022d68-dac5-3b27-a89f-4c97405fbd0c
|t 0
|
| 952 |
f |
f |
|p normal
|a Texas A&M University
|b College Station
|c Sterling C. Evans Library
|d Evans: Library Stacks
|t 0
|e TX724.5.C5 D86 2019
|h Library of Congress classification
|i unmediated -- volume
|m A14851013376
|
| 998 |
f |
f |
|a TX724.5.C5 D86 2019
|t 0
|l Evans: Library Stacks
|