My Korea : (Record no. 54715)

MARC details
000 -LEADER
fixed length control field 01632cam a22002298i 4500
001 - CONTROL NUMBER
control field 54715
003 - CONTROL NUMBER IDENTIFIER
control field BD-DhIUB
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230914141225.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 191212s2020 nyu 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780393239720
Qualifying information (hardcover)
040 ## - CATALOGING SOURCE
Transcribing agency BD-DhIUB
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 641.59519
Item number K491m
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Kim, Hooni,
Relator term author.
245 10 - TITLE STATEMENT
Title My Korea :
Remainder of title traditional flavors, modern recipes /
Statement of responsibility, etc Hooni Kim with Aki Kamozawa, photography by Kristin Teig.
250 ## - EDITION STATEMENT
Edition statement 1st ed.
264 #1 -
-- New York, NY :
-- W. W. Norton & Company,
-- c2020.
300 ## - PHYSICAL DESCRIPTION
Extent 352 p. :
Other physical details ill. some colors ;
Dimensions 28 cm.
520 ## - SUMMARY, ETC.
Summary, etc "The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen"--
-- Provided by publisher.
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 Kamozawa, Aki,
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Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date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 08/04/2023 2020   641.59519 K491m WOK001215 08/04/2023 01 08/04/2023 Books