Meat : (Record no. 4057)

MARC details
000 -LEADER
fixed length control field 01319nam a2200229Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NULRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250520094835.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250520s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781847739995
040 ## - CATALOGING SOURCE
Transcribing agency NULRC
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 749 .F37 2012
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Farrow, Joanna.
Relator term author
245 #0 - TITLE STATEMENT
Title Meat :
Remainder of title getting the best from your main ingredient /
Statement of responsibility, etc. Joanna Farrow
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London, United Kingdom :
Name of publisher, distributor, etc. New Holland Publishers,
Date of publication, distribution, etc. c2012
300 ## - PHYSICAL DESCRIPTION
Extent 207 pages :
Other physical details illustrations ;
Dimensions 24 cm
365 ## - TRADE PRICE
Price amount PHP2753
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Buying meat -- Cuts of meat -- Equipment -- Preparation techniques -- Roasting -- Pot roasting -- Slow roasting -- Frying -- Grilling and barbecuing -- Braising, stewing and casseroling -- Baking -- Basic recipes.
520 ## - SUMMARY, ETC.
Summary, etc. A guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 recipes. Suitable for those who have ever found themselves in a butchers' shop feeling overwhelmed at the variety of cuts of meat, it begins with a detailed look at the various cuts of meat available with advice on sourcing and choosing ingredients. This is an indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COOKING -- MEAT
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Hospitality Management LRC - Main National University - Manila General Circulation 07/01/2013 Purchased - F & J De Jesus, Inc. 2753.00   GC TX 749 .F37 2012 NULIB000001816 05/20/2025 c.1 05/20/2025 Books