| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2011049125 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781439191507 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1439191506 (hardback) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)741542810 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5092 McN |
| -- |
B |
| Item number |
12 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) |
|---|
| -- |
83914 |
| -- |
83913 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5092 McN |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
McNamee, Thomas, frey50 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The man who changed the way we eat : |
| Remainder of title |
Craig Claiborne and the American food renaissance / |
| Statement of responsibility, etc |
Thomas McNamee. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First Free Press hardcover edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
Free Press, |
| Date of publication, distribution, etc |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 339 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from the standards of the finest French cuisine and the joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of "exotic" ingredients like arugula, and praising "newfangled" tools like the Cuisinart. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close one down. Based on unprecedented access to Claiborne's personal papers and interviews with a host of food world royalty, Tom McNamee offers a vivid account of Claiborne's adventure in food. More than a biography, this is the story of the country's transition from frozen TV dinners to a new consciousness of truly good cooking.--From publisher description. |
| 600 10 - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Claiborne, Craig. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food writers |
| Geographic subdivision |
United States |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biography & Autobiography / General. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking / General. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biography & Autobiography / Editors, Journalists, Publishers. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| -- |
AJML |
| Koha item type |
600 - 699 |
| -- |
641.5092 McN |
| 961 ## - |
|---|
| -- |
12 |