| 000 -LEADER |
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| fixed length control field |
02997nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220113103345.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191128b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781908991317 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
CITU LRAC |
| Language of cataloging |
eng |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX724.5 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.5951 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Preferred name for the person |
Tan, Terry |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Cantonese food and cooking: |
| Remainder of title |
75 authentic regional recipes from southern China/ |
| Statement of responsibility, etc |
Terry Tan; Photography by Martin Brigdale |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Leicestershire, LE : |
| Name of publisher, distributor, etc |
Aquamarine, |
| Date of publication, distribution, etc |
[2013]. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
160 pages: |
| Other physical details |
color illustrations; |
| Dimensions |
21 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| 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 |
Terry Tan is an expert in Chinese, Singaporean (Nonya) and<br/>Indonesian food, and is a consultant editor on the cuisine of<br/>South East Asia for Wine and Dine magazine. Terry taught<br/>cooking in Singapore from 1975 1982, and went on to teach<br/>South East Asian cooking for eight years in Ken Lo's Kitchen in<br/>London, as well as teaching at Glynn Christian's culinary theatre<br/>and doing demonstrations for the Sunday Times Food Show, IFE<br/>Olympia and many other events. Terry has written more than<br/>twenty cookbooks, and currently divides his time between<br/>conducting private cookery courses, writing and editing, and<br/>devising recipes for Amoy wok sauces.<br/><br/>Includes indexes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
• Discover the secrets of one of China's great regional<br/>cuisines in 75 authentic dishes<br/>• Contains an irresistible collection of step-by-step<br/>recipes for soups, dim sum, fish and shellfish, poultry,<br/>meat, rice and noodles, vegetables and desserts<br/>• A fascinating introduction reveals the history and<br/>development of southern Chinese cooking, followed<br/>by a visual guide to all the traditional ingredients and<br/>how to use them<br/>• Beautifully illustrated with more than 350 specially<br/>commissioned colour photographs<br/>• Easy-to-follow step-by-step instructions ensure<br/>perfect results every time<br/>• A complete nutritional breakdown is included for<br/>every recipe<br/><br/>In this stunning new book, Terry Tan traces the<br/>history of both the people and the cuisines of south<br/>China. Starting with an in-depth look at the<br/>geography, he goes on to explore the regional<br/>cuisines and celebrations that distinguish towns<br/>within the provinces, and provides an expert guide<br/>to the common ingredients, tools and techniques<br/>used to create the fabulous dishes on offer.<br/>There then follows a collection of 75 recipes that<br/>range from light and flavoursome soups, dim sum<br/>and vegetable accompaniments, to more substantial<br/>dishes made with fish, shellfish, poultry, meat, rice<br/>and noodles. All the classics are covered, including<br/>Shrimp Won Ton Soup, Cantonese Roast Duck,<br/>Mist of Harmony and Almond Jelly, providing a<br/>comprehensive guide to this glorious cuisine. |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
|---|
| -- |
600-699 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Chinese |
| General subdivision |
Cantonese style. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Chinese. |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
BOOK |