MARC details
| 000 -LEADER |
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| fixed length control field |
03532nam 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 |
20250520094843.0 |
| 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 |
9780764597398 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 819.H4 .H55 2004 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Hill, Tony |
| Relator term |
author |
| 245 #4 - TITLE STATEMENT |
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| Title |
The spice lover's guide to herbs & spices : |
| Remainder of title |
a comprehensive and opinionated guide to more than 200 herbs, spices and spice blends / |
| Statement of responsibility, etc. |
Tony Hill |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2004 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
x, 422 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
SECTION ONE: PURE SPICES. 1. Ajwain. 2. Allspice. 3. Angelica. 4. Anise, Brown. 5. Anise, Black. 6. Anise-Hyssop. 7. Annatto. 8. Arrowroot. 9. Asafetida. 10. Avocado Leaf. 11. Barberry. 12. Basil. 13. Bay Leaf, Turkish. 14. Bay Leaf, Californian. 15. Bay Leaf, Indian. 16. Bay Leaf, Indonesian. 17. Black Lemon. 18. Black Salt. 19.Boldo Leaf. 20. Borage. 21. Bread Clover. 22. Bush Tomato. 23. Candle Nut. 24. Caraway. 25. Cardamom, Green & White. 26. Cardamom, Thai. 27. Cardamom, Black. 28. Catnip. 29. Celery. 30. Chervil. 31. Chicory. 32. Chiles. 33. Chives. 34. Cicely. 35. Cinnnamon, True Cinnamon. 36. Cinnnamon, Indonesian Cassia-Cinnamon. 37. Cinnnamon, Chinese Cassia-Cinnamon. 38. Cinnamon, White Cinnamon. 39. Cilantro. 40. Cloves. 41. Coriander, European. 42. Coriander, Indian. 43. Cream of Tarter. 44. Cubeb. 45. Culantro. 46. Cumin, Brown. 47. Cumin, Black. 48. Curry Leaf. 49. Dill. 50. Epazote. 51. Fenugreek. 52. Fennel. 53. Fingerroot. 54. Galangal, Greater. 55. Galangle, Lesser. 56. Gale. 57. Garlic. 58. Ginger. 59. Golpar. 60. Grains of Paradise. 61. Horseradish. 62. Hyssop. 63. Juniper. 64. Kaffir Lime. 65. Kencur. 66. Kokum. 67. Lavender. 68. Lemon Grass. 69. Lemon Myrtle. 70. Lemon Verbena. 71. Licorice. 72. Mace. 73. Mahleb. 74. Mango Powder. 75. Marjoram. 76. Mints. 77. Mitsuba. 78. Mountain Pepper. 79. Mugwort. 80. Mustard Seeds, Yellow, Brown, & Black. 81. Nigella. 82. Nutmeg. 83. Oregano, Mediterranean. 84. Oregano, Mexican. 85. Paprika. 86. Parsley. 87. Peppercorn, Black, Green, White,m & 'True" Red. 88. Peppercorn, Long. 89. Peppercorn, Negro. 90. Pepperleaf. 91. Pink Pepper Berries. 92. Pomegranate Seed. 93. Poppy. 94. Rose Petals. 95. Rosemary. 96. Saffron. 97. Safflower. 98. Sage. 99. Sassafras. 100. Savory, Summer & Winter. 101. Screwpine. 102. Sea Salts. 103. Sesame Seed. 104. Seaweed. 105. Shiso. 106. Sichuan Pepper. 107. Star Anise. 108. Sumac. 109. sweet Flag. 110. Sylphium. 111. Tarragon. 112. Tamarind. 113. Thyme. 114. Turmeric. 115. Vanilla Bean. 116. Vietnamese Coriander. 117. Wattle Seed. 118. Wasabi. 119. Zedoary. SECTION TWO: BLENDED SPICES. 1. Americas Blends. 2. Mexican Blends. 3. Central and South American Blends. 4. Caribbean Blends. 5. Northern European Blends. 6. Central European Blends. 7. Medieval Blends. 8. French Blends. 9. Mediterranean Blends. 10. Russian Blends. 11. Middle Eastern Blends. 12. Indian Subcontinent Blends. 13. African Blends. 14. Asian Peninsula Blends. 15. Chinese Blends. 16. Pacific Island Blends. 17. Japanese Blends. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
A guide to herbs and spices. It profiles more than 125 herbs and spices, ranging from the familiar to the exotic. It gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
COOKERY (HERBS) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
