| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2010042982 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780762763924 (hbk. : alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0762763922 (hbk. : alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)666235251 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5979 DeW |
| Item number |
12 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5979 DeW |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
DeWitt, Dave |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
Southwest table : |
| Remainder of title |
traditional cuisine from Texas, New Mexico, and Arizona |
| Statement of responsibility, etc |
Dave DeWitt |
| 246 ## - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
The southwest table |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Guilford, CT |
| Name of publisher, distributor, etc |
Lyons Press |
| Date of publication, distribution, etc |
c2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 275 p. |
| Other physical details |
ill. (chiefly col.) ; |
| Dimensions |
25 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The native Southwest -- Lone star cuisine: southwestern Texas -- An enchanted feast: New Mexico -- Desert dining: Arizona -- Appendix 1: a pepper primer -- Appendix 2: southwestern food terms and ingredients -- Appendix 3: resources and recommended restaurants. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Cookbook author Dave DeWitt focuses on southwestern Texas, New Mexico, and Arizona-those areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisine-dating to prehistory-that continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but parts of the Southwest were a part of Mexico for more than 200 years. In addition to nearly 200 recipes, the book includes a "Pepper Primer" and a glossary of Southwestern cooking terms and ingredients. |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
99209 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, American |
| General subdivision |
Southwestern style. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| Geographic subdivision |
Texas. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| Geographic subdivision |
New Mexico. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| Geographic subdivision |
Arizona. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
sw 600 - 699 |
| Source of classification or shelving scheme |
|