The Korean kimchi cookbook : (Record no. 53898)

MARC details
000 -LEADER
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
Holdings
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
    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