For Luncheon and Supper Guests (Registro nro. 52042)

Detalles MARC
000 -LEADER
fixed length control field 02205cam a22003253u 4500
001 - CONTROL NUMBER
control field 10582
003 - CONTROL NUMBER IDENTIFIER
control field UtSlPG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260610133244.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr n
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 260607r2004||||utu|||||o|||||||||||||| d
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 Bradley, Alice,
Dates associated with a name 1875-1946
245 10 - TITLE STATEMENT
Title For Luncheon and Supper Guests
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 2004
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 2004-01-01
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note Produced by Andrew Heath, Joshua Hutchinson, and the Online Distributed<br/>Proofreading Team.
520 ## - SUMMARY, ETC.
Summary, etc. "For Luncheon and Supper Guests" by Alice Bradley is a collection of recipes and menus aimed at modern hostesses looking to prepare meals for various social occasions. Written in the early 20th century, specifically in the early 1920s, the book presents practical guidelines for planning meals more efficiently without overwhelming the cook or the guests. It emphasizes simplicity in meal preparation suitable for company luncheons, Sunday night suppers, and other gatherings, while also appealing to those running tea rooms and lunch spots. The book is organized around ten complete menus, each accompanied by a detailed list of recipes and necessary preliminary preparations. From fruit cups and hot ham sandwiches to elegant desserts like cocoa ice cream and orange mousse, the recipes are designed to cater to gatherings of eight and provide a well-rounded dining experience that balances dishes from appetizers to desserts. The inclusion of instructions for advanced preparation and cooking methods like using a chafing dish contributes to an accessible approach for hostesses who wish to impress their guests with delicious, home-cooked meals while minimizing last-minute stress. (This is an automatically generated summary.)
534 ## - ORIGINAL VERSION NOTE
Note about original Original publication data not identified
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cooking, American
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Menus
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Luncheons
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://www.gutenberg.org/ebooks/10582">https://www.gutenberg.org/ebooks/10582</a>

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