Los mejores quesos artesanos : (Registro nro. 281870)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02922nam a2200469 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190705134142.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | aac g 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | s2014 sp ac g 000 0 spa |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2010000669 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9788416138104 : $42.95 |
| International Standard Book Number | 1423606515 |
| 035 ## - | |
| System control number | 16054662 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| -- | CY |
| Description conventions | rda |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | spaeng |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX759.5 .C48 |
| Item number | M5318 2014 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.6/73 |
| Edition number | 22 |
| 090 ## - | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | TX759.5.C48 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) | M53418x 2014 |
| 099 ## - | |
| Classification number | REF TX 759.5 C48 M53418x 2014 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Michelson, Patricia. |
| Relator term | author |
| 245 14 - TITLE STATEMENT | |
| Title | Los mejores quesos artesanos : |
| Remainder of title | un recorrido por el sabor, la tradición y las regiones queseras / |
| Statement of responsibility, etc. | Patricia Michelson |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Primera edición en lengua española |
| 264 #1 - | |
| Place of production, publication, distribution, manufacture | Barcelona : |
| Name of producer, publisher, distributor, manufacturer | BLUME, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2014 |
| Place of production, publication, distribution, manufacture | ©2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 304 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| Content type term | still image |
| 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 | Translation of: Cheese. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Prólogo -- Introducción -- Gran Bretaña e Irlanda -- Francia -- Los Alpes -- Italia -- España y Portugal -- Resto de Europa -- Estados Unidos y Canadá -- Australia y Nueva Zelanda -- El arte de disfrutar del queso -- Recetas -- Guía de quesos -- Agradecimientos. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Se presenta una amplísima selección de quesos artesanos así como productores de todo el mundo que elaboran queso. El viaje al que nos invita la autora en busca de quesos abarca la Saboya, en Francia, hogar del Beaufort Chalet d’Alpage; la campiña del condado de Nottinghamshire, en Gran Bretaña, cuna del Stilton Colston Bassett, y las colinas de la provincia de Reggia Emilia, en Italia, donde se elabora el famoso Parmigiano Reggiano. Su singladura la lleva hasta Estados Unidos y Australia, donde analiza las revoluciones queseras que están protagonizando estos dos extensos países, y celebra la aparición de nuevos quesos, como el Battenkill Brebis de Nueva York y Luna de Victoria. Aprenda a apreciar el queso sabiendo cómo guardarlo, cortarlo, catarlo y servirlo, y qué vinos y otras bebidas complementan de manera óptima esta preciada delicia. Encontrará más de cien recetas procedentes de las cocinas de La Fromagerie, que le inspirarán para cocinar platos deliciosos con el queso como ingrediente principal, elegido personalmente por la propia Patricia para ofrecer la mejor combinación culinaria. Unas apetitosas fotografías le ayudarán a identificar sus quesos favoritos a la vez que tentarán sus papilas gustativas. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking (Cheese) |
| Topical term or geographic name entry element | Cheese |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Varieties |
| Topical term or geographic name entry element | Wine and wine making. |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Linder, Lisa |
| Relator term | photographer |
| Personal name | Edwards, Wil |
| Relator term | photographer |
| Personal name | Michelson, Kate |
| Relator term | ilustrator |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Sala de Referencia mb | 07/06/2019 | 38 | 42.95 | TX759.5 .C48 M5318 2014 | 50000003274916 | 07/06/2019 | c. 1 | 42.95 | 07/06/2019 | Libro |