MARC details
| 000 -LEADER |
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| fixed length control field |
03528cam a2200565 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
21477898 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250115131757.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200324t20212021nyua 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2020935609 |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
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| National bibliography number |
GBC149838 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
020145561 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780847868551 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0847868559 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)on1240164302 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TOH |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
TOH |
| Modifying agency |
UKMGB |
| -- |
OCLCO |
| -- |
OCLCF |
| -- |
LPU |
| -- |
NYP |
| -- |
OCLCQ |
| -- |
SPP |
| -- |
OCLCO |
| -- |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
e-it--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX723 |
| Item number |
.L39 2021 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.0945 |
| Edition information |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lazzaroni, Laura, |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The new cucina italiana : |
| Remainder of title |
what to eat, what to cook & who to know in Italian cuisine today / |
| Statement of responsibility, etc. |
Laura Lazzaroni ; photographs by Alberto Blasetti. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
What to eat, what to cook & who to know in Italian cuisine today |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
What to eat, what to cook and who to know in Italian cuisine today |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Rizzoli International Publications, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2021] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2021 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
255 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
27 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"First published in the United States of America in 2020 by Rizzoli International Publications, Inc."--Colophon |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Mentors<br/>Farmers & foragers<br/>Sunday restaurateurs<br/>Fine dining creatives<br/>Pizzaioli<br/>Forces of Neo-Osterie & Neo-Trattorie<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth<br/> |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Italian. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomy |
| Geographic subdivision |
Italy. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| Geographic subdivision |
Italy. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| Geographic subdivision |
Italy. |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cuisine italienne. |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomie |
| Geographic subdivision |
Italie. |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| Geographic subdivision |
Italie. |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Aliments |
| Geographic subdivision |
Italie. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Italian. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01753356 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930458 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomy. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00938901 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01095907 |
| 651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
Italy. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01204565 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
copycat |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
LIBRARY USE ONLY |