| 000 -LEADER |
|---|
| fixed length control field |
02691nam a22003617a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250714112145.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250714s2014 nyuacfoer|||| 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781579655273 [hardbound] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mylan, Tom, |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The Meat Hook meat book : |
| Remainder of title |
buy, butcher, and cook your way to better meat / |
| Statement of responsibility, etc |
Tom Mylan. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York, NY : |
| Name of publisher, distributor, etc |
Artisan, |
| Date of publication, distribution, etc |
c2014. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
312 pages : |
| Other physical details |
colored illustrations ; |
| Dimensions |
27 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 |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, ozzing with juicy, meaty moments and excellent photos." —Fergus Henderson, chef and author of The Complete Nose to Tail |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Beef -- Pork -- Lamb -- Sausage -- Chicken -- Turkey -- Duck -- Rabbit -- Bones -- Fat -- Cooking Meat -- Farming. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale―and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world―start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak―the be-all and end-all of grilling one-upmanship―and a cooler full of ice-cold cheap beer).<br/><br/>This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans." --Provided by the publisher |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
Osorno, Rene |
| Department |
College of Hospitality Management |
| Subject Category |
Hospitality Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 610 ## - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Meat Hook (Butcher shop) |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Meat). |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Meat cuts. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Butcher shops |
| Geographic subdivision |
New York. |
| 655 ## - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Janna [new] |
| Date encoded |
07/14/2025 |
