Chef Paul Prudhomme's seasoned America. (Registro nro. 270941)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03334pam a2200337 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 1541985 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180509150631.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 910409s1991 nyua 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 91014014 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0688052827 : |
| Terms of availability | $23.00 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| Language of cataloging | spa |
| Description conventions | rda |
| 043 ## - | |
| Geographic area code | n-us--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX819.H4 |
| Item number | P78 1991 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.6/57 |
| Edition number | 20 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Prudhomme, Paul. |
| Relator term | author |
| 245 10 - TITLE STATEMENT | |
| Title | Chef Paul Prudhomme's seasoned America. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York : |
| Name of publisher, distributor, etc. | Morrow, |
| Date of publication, distribution, etc. | c1991. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 306 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 25 cm. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type code | txt |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type code | n |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type code | nc |
| Carrier type term | volume |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction -- My Way -- techniques -- Bread and Breakfast -- Appetizers and Nibbles -- Soup and Stews -- main Dishes and Crowd pleasers -- Salads and dressings -- Side dishes and noshes -- Sweets and more sweets -- Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | When one of America's most talented and best-loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht. Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture. Other formerly "inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos. Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking (Herbs) |
| Topical term or geographic name entry element | Cooking, American. |
| 740 0# - | |
| Uncontrolled related/analytical title | Seasoned America. |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro |
| Classification part | TX819 .H4 P78 1991 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Colección General mb | 08/05/2018 | TX819 .H4 P78 1991 | 50000003271953 | 08/05/2018 | 08/05/2018 | Libro |