My Korea : (Record no. 54715)
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000 -LEADER | |
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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 |
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 | 08/04/2023 | 2020 | 641.59519 K491m | WOK001215 | 08/04/2023 | 01 | 08/04/2023 | Books |