Preparing seafood dishes / (Record no. 99658)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01719nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260507094534.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260506t2025 |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9798895601860 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 747 |
| Item number | B37 2025 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Barzilay, Sam |
| 245 10 - TITLE STATEMENT | |
| Title | Preparing seafood dishes / |
| Statement of responsibility, etc. | Sam Barzilay. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Jersey City, USA : |
| Name of producer, publisher, distributor, manufacturer | Alexis Press, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 317 pages : |
| Other physical details | colored illustration ; |
| Dimensions | 28 cm. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type term | volume |
| 500 ## - GENERAL NOTE | |
| General note | Includes index |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | ch. 1. Introduction to fish ; 1. Types of fish ; 2. Common varieties of fish -- ch. 2. Introduction to shellfish ; 1. Types and characteristics of shellfish ; 2. Common varieties of shellfish -- ch. 3. Handling seafood safely ; 1. Checking seafood for quality ; 2. Freezing and storing seafood ; 3. Thawing seafood ; 4. Minimizing seafood wastage -- ch. 4. Preparing fish for cooking ; 1. Scaling and gutting a fish ; 2. Filleting a fish ; 3. Cutting portions of fish -- ch. 5. Preparing shellfish for cooking ; 1. Cleaning and deveining shrimps and prawn ; 2. Getting crabmeat ; 3. Cleaning oysters, mussels. and clams ; 4. Cleaning a squid -- ch. 6. Cooking seafood dishes ; 1. Roasting and baking seafood ; 2. Broiling and grilling seafood ; 3. Sauteing and searing seafood ; 4. Frying seafood ; 5. Braising and stewing seafood ; 6. Steaming and poaching seafood -- ch. 7. Plating seafood dishes ; 1. Checking seafood for doneness ; 2. Guidelines for plating seafood ; 3. Common accompaniments for seafood dishes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooking (Seafood) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Call number prefix | EAC Cavite-Foreign Section |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | EAC Library Cavite | EAC Library Cavite | EAC Cavite-Foreign Section | 05/06/2026 | 4760.00 | TX 747 B37 2025 | ML19507 | 05/06/2026 | 4760.00 | 05/06/2026 | Books |