The Korean kimchi cookbook : (Record no. 53898)
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000 -LEADER | |
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fixed length control field | 01752cam a2200253 i 4500 |
001 - CONTROL NUMBER | |
control field | 53898 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | BD-DhIUB |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20230914141200.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 171227s2018 ja a 001 0 eng |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
ISBN | 9780804848602 |
Qualifying information | (paperback) |
040 ## - CATALOGING SOURCE | |
Transcribing agency | BD-DhIUB |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Edition number | 23 |
Classification number | 641.59519 |
Item number | M2661k |
100 0# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Man-jo, Kim, |
Dates associated with a name | 1928- |
Relator term | author. |
245 14 - TITLE STATEMENT | |
Title | The Korean kimchi cookbook : |
Remainder of title | 78 fiery recipes for Korea's legendary pickled and fermented vegetables / |
Statement of responsibility, etc | by Kim Man-Jo, Lee O-Young, Lee Kyou-Tae. |
264 #1 - | |
-- | Tokyo : |
-- | Tuttle Publishing, |
-- | c2018. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 120 pages : |
Other physical details | color illustrations ; |
Dimensions | 22 x 27 cm |
500 ## - GENERAL NOTE | |
General note | Includes index. |
520 ## - SUMMARY, ETC. | |
Summary, etc | "Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet. This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms -- and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi"-- |
-- | Provided by publisher. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Kimchi. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Cooking, Korean. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | Kyou-Tae, Lee, |
Dates associated with a name | 1933- |
Relator term | author. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | O-Young, Lee, |
Relator term | author. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Books |
Suppress in OPAC | 0 |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Serial Enumeration / chronology | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
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Dewey Decimal Classification | Non-fiction | Library, Independent University, Bangladesh (IUB) | Library, Independent University, Bangladesh (IUB) | Window on Korea | 13/02/2023 | 2018 | 641.59519 M2661k | WOK000057 | 13/02/2023 | 01 | 13/02/2023 | Books |