The kimchi cookbook : (Record no. 53699)

MARC details
000 -LEADER
fixed length control field 02349cam a2200253 i 4500
001 - CONTROL NUMBER
control field 53699
003 - CONTROL NUMBER IDENTIFIER
control field BD-DhIUB
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230914141155.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120824s2012 caua 000 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781607743354 (hardback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781607743361 (ebook)
040 ## - CATALOGING SOURCE
Transcribing agency BD-DhIUB
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 641.81
Item number R284
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Chun, Lauryn,
Dates associated with a name 1970-
245 14 - TITLE STATEMENT
Title The kimchi cookbook :
Remainder of title 60 tranditional and modern ways to make and eat kimchi /
Statement of responsibility, etc Lauryn Chun with Olga Massov ; photography by Sara Remington.
250 ## - EDITION STATEMENT
Edition statement First edition.
264 #1 -
-- Berkeley :
-- Ten Speed Press,
-- c2012.
300 ## - PHYSICAL DESCRIPTION
Extent 149 pages :
Other physical details color illustrations ;
Dimensions 24 cm
520 ## - SUMMARY, ETC.
Summary, etc "Based on Korea's legendary condiment, Mother-in-Law's kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights. "--
-- Provided by publisher.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Kimchi.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element COOKING / Regional & Ethnic / Asian.
Source of heading or term bisacsh
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Remington, Sara,
Relator term photographer.
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 07/02/2023 2012   641.81 C55942k WOK000114 07/02/2023 01 07/02/2023 Books
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