Detalles MARC
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03669nam a22004933i 4500 |
| 001 - CONTROL NUMBER |
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EBC1003990 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20220614143733.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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211129s2012 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780520954168 |
| Qualifying information |
(electronic bk.) |
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| Canceled/invalid ISBN |
9780520261112 |
| 035 ## - |
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| System control number |
(MiAaPQ)EBC1003990 |
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| System control number |
(Au-PeEL)EBL1003990 |
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| System control number |
(CaPaEBR)ebr10594483 |
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| System control number |
(CaONFJC)MIL388673 |
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| System control number |
(OCoLC)811410912 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX716.M4 |
| Item number |
T379 2012eb |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.5972 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Tausend, Marilyn. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
La Cocina Mexicana : |
| Remainder of title |
Many Cultures, One Cuisine / |
| Statement of responsibility, etc. |
Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
First edition |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
Berkeley : |
| Name of producer, publisher, distributor, manufacturer |
University of California Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2012. |
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| Date of production, publication, distribution, manufacture, or copyright notice |
©2012. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (340 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Intro -- Title -- Copyright -- Dedication -- Contents -- Preface -- Introduction -- The Basics of Mexican Cooking -- Salsas y Encurtidos Salsas and Condiments -- Botanas, Entremesés y Antojitos Snacks, Appetizers, and Quick Bites -- Caldos Y Sopas Broths And Soups -- Platos De Desayuno y Cena Casera Casual Meals for Breakfast and Supper -- Platos Fuertes Main Dishes -- Poultry -- Meat -- Seafood -- Moles and Pipianes -- Chiles Rellenos and Other Regional Specialties -- Guarniciónes y Ensaladas Accompaniments and Salads -- Postres Desserts -- Bebidas Cooling Drinks and Hot Restoratives -- Acknowledgments -- Sources -- Index -- Color Plates. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual. |
| 588 ## - |
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| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cookbooks. |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Muñoz Zurita, Ricardo. |
| Relator term |
author |
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| Personal name |
Urquiza, Ignacio. |
| Relator term |
photographer |
| 776 08 - |
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| Relationship information |
Print version: |
| Main entry heading |
Tausend, Marilyn |
| Title |
La Cocina Mexicana |
| Place, publisher, and date of publication |
Berkeley : University of California Press,c2012 |
| International Standard Book Number |
9780520261112 |
| 797 2# - |
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| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990 |
| Link text |
Acceso Remoto |
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| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |