Hand-Book of Practical Cookery, for Ladies and Professional Cooks : (Registro nro. 76489)
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| fixed length control field | 02553cam a22003253u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 35646 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610133820.0 |
| 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 | 260607r2011||||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 | Blot, Pierre, |
| Dates associated with a name | 1818-1874 |
| 245 10 - TITLE STATEMENT | |
| Title | Hand-Book of Practical Cookery, for Ladies and Professional Cooks : |
| Remainder of title | Containing the Whole Science and Art of Preparing Human Food |
| 246 1# - VARYING FORM OF TITLE | |
| Title proper/short title | Handbook of Practical Cookery, for Ladies and Professional Cooks<br/>Containing the Whole Science and Art of Preparing Human Food |
| 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 | 2011 |
| 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 2011-03-21 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by Marcia Brooks, Ross Cooling and the Online<br/>Distributed Proofreading Canada Team at<br/>http://www.pgdpcanada.net (This file was produced from<br/>images generously made available by The Internet<br/>Archive/American Libraries.) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Hand-Book of Practical Cookery, for Ladies and Professional Cooks" by Pierre Blot is a culinary guide written in the late 19th century. This comprehensive work aims to instruct readers in the art and science of cooking, providing practical advice and numerous recipes suitable for both novice housekeepers and professional cooks. It emphasizes the importance of understanding cooking techniques and the quality of ingredients, advocating for an approach that balances economy and taste. At the start of the handbook, the author discusses the significance of food preparation, likening the art of cooking to a science that requires both theoretical knowledge and practical skills. Blot introduces essential cooking techniques, such as baking, boiling, and frying, while underscoring the necessity of using quality raw materials. He offers early guidance on how to approach the book to get the most from its receipts, emphasizing that understanding the basics of various cooking methods will enable cooks to create dishes more effectively. This opening establishes the book as not just a collection of recipes but also a foundational text on the principles of good cookery. (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 | Cooking, French |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/35646">https://www.gutenberg.org/ebooks/35646</a> |
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