Cooking School : (Record no. 2912)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03784cam a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DO-SlITS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200506025116.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 150211b2008 us o|||| |||| 00| | eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978307396440 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DO-SlITS |
| Language of cataloging | spa |
| Transcribing agency | DO-SlITS |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | spa |
| Language code of original | eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 |
| Item number | S849c 2008 |
| Edition number | 21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 4044 |
| Personal name | Stewart, Martha, |
| Dates associated with a name | 1941- |
| 245 10 - TITLE STATEMENT | |
| Title | Cooking School : |
| Remainder of title | lessons and recipes for the home cook / |
| Statement of responsibility, etc. | Martha Stewart ; Sarah Carey ; photographs: Marcus Nilsson ; portraits: Ditte Isager |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| -- | New York : |
| -- | Clarkson Potter, |
| -- | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vii, 504 páginas : |
| Other physical details | fotografías ; |
| Dimensions | 26 x 21 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | texto |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | sin mediación |
| Media type code | n |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volumen |
| Carrier type code | nc |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Datos sobre el autor y coloborador en la solapas. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction, pag. vi / Basics, A cook´s golden rules, pag. 2 / Equipment, pag. 5 / Knives, pag. 12 / Herbs, pag. 17 / Seasonings, pag. 25 / Onions, pag. 29 / Citrus, pag. 34 / Stocks and Soups, pag. 37 / How to make white stock, pag. 41 / How to make chicken soup, pag. 43 / How to make brown Stock, pag. 50 / How to make fish fumet, pag. 55 / How to make vegetable stock, pag. 56 / How to make dashi, pag. 60 / How to make cream soups, pag. 62 / How to make pureed vegetable soups, pag. 67 / How to make consommé, pag. 70 / Eggs, pag. 77 / How to boil, pag. 81 / How to poach, pag. 81 / How to fry, pag. 84 / How to scramble, pag. 86 / How to make an omelet, pag. 87 / How to coddle, pag. 90 / How to bake, pag. 90 / How to make a frittata, pag. 93 / Meat, fish and Poultry, pag. 99 / how ti roast, pag. 124 / How to grill, pag. 160 / How to braise and stew, pag. 180 / How to steam, poach, and simmer, pag. 210 / How to sauté and fry, pag. 244 / Vegetables, pag. 285 / How to steam, pag. 294 / How to wilt, pag. 297 / How to Blanch, pag. 301 / How to simmer, boil, and poach, pag. 304 / How to roast and bake, pag. 312 / How to sauté, pag. 321 / How to fry, pag. 332 / How to stir-fry, pag. 337 / How to braise and stew, pag. 340 / How to grill, pag. 348 / How to make a green salad, pag. 351 / Pasta, pag. 361 / How to make fresh pasta, pag. 365 / How to make filled pasta shapes, pag. 369 / How to make gnocchi, pag. 376 / How to make tomato sauce, pag. 380 / How to make ragú, pag. 383 / How to make baked pasta dishes, pag. 386 / Dried beans and Grains, pag. 393 / How to cook dried beans, pag. 395 / How to cook grains, pag. 406 / Desserts, pag. 423 / How to cream butter, pag. 425 / How to cut butter into flour, pag. 433 / How to make meringue, pag. 449 / How to make soufflé, pag. 460 / How to make génoise, pag. 464 / How to make custard, pag. 468 / How to make pate a choux, pag. 478 / How to make sorbets and granitas, pag. 482 / References / Acknowledgments, 492 / Index, 493 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Este libro ha sido diseñado y escrito como un curso de estudio, muy parecido a un curso universitario en química, lo que requiere que el estudiante domine los conceptos básicos antes de realizar experimentos más avanzados. Las lecciones aquí empiezan igual que lo harían en una verdadera escuela de cocina, con la instrucción acerca de las herramientas y equipos esenciales, y tal vez la lección más básica de todas: cómo sostener y usar un cuchillo de chef. También aprenderá acerca de los ingredientes fundamentales, como la cebolla, el ajo y las hierbas y especias, y la forma en que se utilizan para crear sabores. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Contenido en inglés |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| 9 (RLIN) | 4045 |
| Topical term or geographic name as entry element | Cocina norteamericana |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Recetas |
| 9 (RLIN) | 4046 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Carey, Sarah |
| 9 (RLIN) | 4048 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 4049 |
| Personal name | Nilsson, Marcus, |
| Relator term | fotografías |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 4050 |
| Personal name | Isager, Ditte, |
| Relator term | portada |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Libros |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent location | Current location | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Copy number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Biblio - ITSC | Biblio - ITSC | Sala general | 11/02/2015 | 2 | SG 641.5 S849c 2008 | 8395 | 22/07/2020 | 04/10/2017 | e.1 | Libros |