MARC details
| 000 -LEADER |
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| fixed length control field |
02300nam 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 |
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 |
9781250241399 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 921 .L44 2019 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Lee, Matt |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
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| Title |
Hotbox : |
| Remainder of title |
inside catering, the food world's riskiest business / |
| Statement of responsibility, etc. |
Matt Lee and Ted Lee |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Henry Holt and Company, |
| Date of publication, distribution, etc. |
c2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
272 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 365 ## - TRADE PRICE |
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| Price amount |
USD17.05 |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
1.Manchego mayhem -- 2.Not the sharpest knife in the drawer -- 3.The client is (almost) always right -- 4.Fiesta in the palace -- 5.The telephone chef, the glorious guys, and G. I. Joe veterans Frankfurter service -- 6.Dinner in light and dark -- 7.The big pink hippo -- 8.Sixteen hundred deviled eggs -- 9.Can I even eat this? -- 10.No milk! (butter and cream okay) -- 11.Great expectations -- 12.The happy couple fancied themselves food curators -- 13.Piercing the veil. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle―the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred―to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party―or entertain on your own―in the same way after reading this book. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
CATERERS AND CATERING -- MANAGEMENT |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lee, Ted |
| Relator term |
co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
