MARC details
| 000 -LEADER |
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| fixed length control field |
02518nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250520102955.0 |
| 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 |
9789718161433 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 724.5 .S27 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sarthou, Tatung |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Philippine cookery : |
| Remainder of title |
from heart to platter / |
| Statement of responsibility, etc. |
Tatung Sarthou |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Quezon City, Philippines : |
| Name of publisher, distributor, etc. |
ABS-CBN Publishing, |
| Date of publication, distribution, etc. |
c2016 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
288 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
PHP597 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 1 : Inin, pananukan | simmering -- Laga, Pakulo | boiling -- Lotlot | cooking in bamboo -- Pesa | boiling plainly -- Chapter 2 : Barbecue | grilled meats and seafood on sticks -- Ihaw, sigba, dangdang | grilled directly over fire -- Inato | grilled chicken seasoned with salt -- Insarabasab | scroched over an open fire -- Lechon, litson, inasal \ roasted whole on a spit or using a rotisserie -- Linigeb | "grilled" in Palawan (Cuyanon dialect) -- Chapter 3 : Kinilaw | souring, cooking with acid -- Atchara | pickling -- Ensalada | salad -- Chapter 4 : Pinasingaw | steaming -- Halabos | steaming, especially crab, shrimp and shellfish in their own juices -- Saing | cooking rice by boiling until liquid is fully evaporated -- Chapter 5 : Guinataan | cooked in coconut milk -- Paitom | burnt coconut -- Tinutungan | smoked coconut -- Chapter 6 : Gisa | saute or stir-fry -- Chapter 7 : Prito | searing, pan-frying, deep-frying -- Chapter 8 : Adobo | braised in vinegar -- Caldereta | stewed in tomato sauce -- Estofado | stewed or cooked in brown sauce, usually with caramelized sugar or soy sauce -- Kinulob | braised in a covered pot, sometimes with banan leaves and cooked over low fire -- Chapter 9 : Hinurno | baked -- Asado | roasted -- Barbecuing | slow-roasted meats -- Chapter 10 -- Binuro | brined or salted cooked rice to ferment food such as fish, eggs, and vegetables -- Inasina, inasnan | salted or salt cured -- Pinatuyo, dinaing | dried -- Pinausukan, tinapa | smoked fish, fowl, and meat . |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This book focuses on the cooking procedures that produce dishes Filipinos relish and take pride in. The meal is the tangible dimension ; happiness is supposed to be the meal's attitude... Philippine cookery : from heart to platter lauds the heritage of Philippine cooking as it seeks maninamnam and all the joys inherent to the quest. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
COOKING -- PHILIPPINES |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
