MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02539cam a2200397Ii 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
911210905 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190729110351.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
150619t20152015nyuc b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781879834279 |
| Qualifying information |
(paperback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1879834278 |
| Qualifying information |
(paperback) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)911210905 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
YDXCP |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
YDXCP |
| Modifying agency |
BDX |
| -- |
OCLCQ |
| -- |
ZNC |
| -- |
OCLCO |
| -- |
ZNC |
| -- |
MiTN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX724.5.J3 |
| Item number |
K355 2015 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kawano, Saori. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Chef's choice : |
| Remainder of title |
22 culinary masters tell how Japanese food culture influenced their careers and cuisine / Saori Kawano & Don Gabor. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Brooklyn, New York : |
| Name of producer, publisher, distributor, manufacturer |
Conversation Arts Media, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2015]. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2015. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxii, 318 pages, 1 unnumbered page : |
| Other physical details |
portraits ; |
| Dimensions |
23 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preface / by Saori Kawano -- Introduction : the Japanese chef's way of thinking / by Toshio Suzuki -- Elizabeth Andoh -- Michael Anthony -- David Bouley -- Wylie Dufresne -- Ben Flatt -- Eddy Leroux -- Nobu Matsuhisa -- David Myers -- Nils NoreÌn -- Ben Pollinger -- Eric Ripert -- Toni Robertson -- Michael Romano -- Marcus Samuelsson -- Suvir Saran -- Yosuke Suga -- Noriyuki Sugie -- Toshio Suzuki -- Shinichiro Takagi -- James Wierzelewski -- Barry Wine -- Lee Anne Wong -- Glossary of Japanese ingredients and terms -- Selected cookbooks of participating chefs. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standards for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover. |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE |
|---|
| Additional physical form available note |
Also issued online. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Japanese |
| General subdivision |
History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Japanese. |
| 651 #0 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
Japan |
| General subdivision |
Social life and customs. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
History. |
| Source of term |
fast |
| Authority record control number |
(OCoLC)fst01411628. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gabor, Don, |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Kawano, Saori |
| Title |
Chef's choice. |
| Place, publisher, and date of publication |
Brooklyn, New York : Conversation Arts Media, [2015] |
| Record control number |
(OCoLC)916911115 |
| International Standard Book Number |
9781879834286. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u609332 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
32817 |