The best vegetarian dishes I know (Registro nro. 110907)

Detalles MARC
000 -LEADER
fixed length control field 02285cam a22003373u 4500
001 - CONTROL NUMBER
control field 70164
003 - CONTROL NUMBER IDENTIFIER
control field UtSlPG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260610134625.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 260607r20231910utu|||||o|||||||||||||| d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 11029706
040 ## - CATALOGING SOURCE
Original cataloging agency UtSlPG
041 #7 - LANGUAGE CODE
Language code of text/sound track or separate title en
Source of code iso639-1
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Jardine, Jeanne
245 14 - TITLE STATEMENT
Title The best vegetarian dishes I know
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Salt Lake City, UT :
Name of producer, publisher, distributor, manufacturer Project Gutenberg,
Date of production, publication, distribution, manufacture, or copyright notice 2023
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource :
Other physical details multiple file formats
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
500 ## - GENERAL NOTE
General note Release date is 2023-02-28
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520 ## - SUMMARY, ETC.
Summary, etc. "The Best Vegetarian Dishes I Know" by Jeanne Jardine is a culinary guide focused on vegetarian cuisine, likely written in the early 20th century. This work presents a collection of recipes aimed at providing tasty and nourishing meals without the use of meat, specifically excluding fish. The book emphasizes that these dishes are suitable for "good plain" cooks and aims to dispel the notion that vegetarian cooking is necessarily more expensive than meat-based meals. The beginning of the book introduces the reader to the author's philosophy on vegetarianism and sets the context for the recipes to follow. Jardine outlines her intention to create accessible and elegant dishes that utilize a variety of ingredients including vegetables, eggs, and dairy. She also advises readers to understand each recipe fully before commencing cooking, highlighting that the same recipe can yield different results depending on the chef's techniques. Overall, the opening establishes a helpful and encouraging tone, preparing readers for the practical recipes and rich culinary experiences that are to come. (This is an automatically generated summary.)
534 ## - ORIGINAL VERSION NOTE
Introductory phrase Originally published:
Publication, distribution, etc. of original United Kingdom: J. M. Dent & Sons Ltd., 1910
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Vegetarian cooking
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cooking (Vegetables)
856 4# - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://archive.org/details/b21505901/page/n5/mode/2up">https://archive.org/details/b21505901/page/n5/mode/2up</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://www.gutenberg.org/ebooks/70164">https://www.gutenberg.org/ebooks/70164</a>

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