MARC details
| 000 -LEADER |
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| fixed length control field |
03246nam a2200217Ia 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 |
20250520102958.0 |
| 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 |
9781912690299 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 719 .P53 2019 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Von Planta, Regina |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Chateau, jardin, cuisine : |
| Remainder of title |
secret recipes from the Ardeche / |
| Statement of responsibility, etc. |
Regina Von Planta |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London, United Kingdom : |
| Name of publisher, distributor, etc. |
Unicorn ; Unicorn Publishing Group, |
| Date of publication, distribution, etc. |
c2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
170 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
22 cm. |
| 365 ## - TRADE PRICE |
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| Price amount |
USD30 |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
1.Orange wine -- 2.Le Guignolet -- 3.Dip with fresh goat cheese -- 4.Dip with herbs -- 5.Red pepper dip -- 6.Trout mousse -- 7.Stewed eel -- 8.Caillettes -- 9.Summer salad -- 10.Terrine of pork and duck -- 11.Chicken liver souffle -- 12.Tomato coulis -- 13.Red pepper tarte -- 14.Homemade bread -- 15.Souffle of goats cheese -- 16.Savoury cake with courgettes -- 17.La Croustade -- 18.Savoury carrot cake -- 19.Pumpkin and chestnut cream -- 20.Chicken stock -- 21.Cream of nettle soup -- 22.Cousina: cream of chestnut soup -- 23.Cream of Porcini -- 24.Aubergines a la Provencale -- 25.Spinach & goat's cheese pies -- 26.La Bombine -- 27.Fillet of beef 'fin gras' -- 28.Fillet of duck & glazed chesnuts -- 29.Black pudding -- 30.Chicken wings and glazed chestnuts -- 31.Potato salad with caillettes -- 32.Ossobuco with lemon and olives -- 33.Cottage pie with sweet potato -- 34.La Pouytrole -- 35.La Courgettine -- 36.Pork sausages -- 37.Pumpkin in papillote -- 38.Crique -- 39.Guinea fowl with cabbage -- 40.Smoothie with saffron -- 41.Gateau Ardechois -- 42.Creme brulee with saffron -- 43.Ice cream with creme de marron -- 44.Puff pastry -- 45.Lemon tart with strawberries -- 46.Chocolate and chestnut cake -- 47.Apricot cake -- 48.Flambeed figs -- 49.Orange and apple pie -- 50.Quince paste -- 51.Apple tart with thyme -- 52.Acacia fritters -- 53.Green tea with saffron -- 54.Green tea jelly with saffron -- 55.Orange marmalade with saffron -- 56.Quine jelly -- 57.Pear jam with vanilla and saffron -- 58.Apricot jam with saffron -- 59.Lemon jelly -- 60.Ice cream with basil. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Chateau, Jardin, Cuisine highlights the exquisite food and culture of France’s hidden Ardèche region, where Mediterranean traditions combine with the classic cuisine of its northern plateau. Famous for goat cheese and chestnuts, the food of the Ardèche evokes memories of stony fields and rugged castles; remote farms and old stone houses; rivers of eel and wild trout in rock pools; and mountainous land where autumn brings an abundance of game, wine, and mushrooms. Yet, nature has also dealt the Ardèche a difficult hand: the dry soil and steep terrain make farming and cooking with the produce a true labor of love—just like this book. Explore the Ardèche countryside through the stories of the local families, friends, and neighbors that make up its vibrant community and experience its cuisine through sixty recipes from some of the region’s best cooks. Accompanied by more than two hundred photos, Chateau, Jardin, Cuisine is a celebration of the traditions and history of this remote southern region of France. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING, FRENCH |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
