MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02363nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520100659.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781592335855 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 715.2.S68 .S74 2014 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Stephens, Brys |
| Relator term |
author |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The new Southern table : |
| Remainder of title |
classic ingredients revisitied / |
| Statement of responsibility, etc. |
Brys Stephens |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Beverly, Massachusetts : |
| Name of publisher, distributor, etc. |
Fair Winds Press, |
| Date of publication, distribution, etc. |
c2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
200 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD12.54 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. okra -- 2. field peas -- 3. squash -- 4. collard greens -- 5. rice -- 6. corn -- 7. sweet potatoes -- 8. lima beans -- 9. peanuts -- 10. pecans -- 11. figs -- 12. peaches -- 13. watermelon -- 14. cooking notes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner, Brys Stephens, shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions. Often oversimplified as "y'all" cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms--and dinner tables--all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients--from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines. Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin' John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt--a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors. With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING, AMERICAN -- SOUTHERN STYLE |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
