LEADER 00000cam a2200721Ii 4500 
001    ocn962854358 
003    OCoLC 
005    20190705065944.3 
006    m     o  d         
007    cr cnu|||unuuu 
008    161117s2016    nyua    ob    001 0 eng d 
019    964760277|a966397087|a967056520 
020    9781613122112|q(electronic book) 
020    161312211X|q(electronic book) 
020    |z9781419722233 
020    |z1419722239 
035    (OCoLC)962854358|z(OCoLC)964760277|z(OCoLC)966397087
       |z(OCoLC)967056520 
037    9D9AAE4F-4ED1-4B35-BE77-B1F41DE1446A|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    TEFOD|beng|erda|epn|cTEFOD|dTEFOD|dTOH|dOCLCQ|dOCLCO
       |dEBLCP|dYDX|dOCLCF|dMERUC|dOCLCQ|dOCLCO|dN$T|dHCO|dNTG
       |dOCLCQ 
043    e-uk---|ae-uk-en|ae-uk-st|ae-uk-wl 
049    RIDW 
050  4 TX717 
072  7 CKB|x000000|2bisacsh 
082 04 641.5942|223 
090    TX717 
100 1  Andrews, Colman,|0https://id.loc.gov/authorities/names/
       n78034725|eauthor. 
245 14 The British table :|ba new look at the traditional cooking
       of England, Scotland, and Wales /|cColman Andrews ; 
       photography by Hirsheimer & Hamilton. 
264  1 New York, NY :|bAbrams,|c2016. 
300    1 online resource :|billustrations 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rda 
504    Includes bibliographical references (pages 318-321) and 
       index. 
505 0  Title Page; Dedication; Contents; Introduction; A Note on 
       Ingredients and Metric Conversions; CHAPTER 1: BREAKFAST; 
       CHAPTER 2: SOUPS; CHAPTER 3: FISH AND SHELLFISH; CHAPTER 4
       : POULTRY AND RABBIT; CHAPTER 5: BEEF, PORK, AND LAMB; 
       CHAPTER 6: WILD GAME AND OFFAL; CHAPTER 7: SAVORY PIES AND
       PUDDINGS; CHAPTER 8: VEGETABLES; CHAPTER 9: DESSERTS AND 
       CONFECTIONS; CHAPTER 10: WHETS AND SAVOURIES; CHAPTER 11: 
       SAUCES, CONDIMENTS, AND PRESERVES; CHAPTER 12: TEATIME; 
       CHAPTER 13: WHISKY, CIDER, BEER, AND WINE; APPENDIX: 
       Stocks, Doughs, and Other Basics; Sources; 
       Acknowledgments; Bibliography. 
520    The British Table: A New Look at the Traditional Cooking 
       of England, Scotland, and Wales celebrates the best of 
       British cuisine old and new. Drawing on a vast number of 
       sources, both historical and modern, the book includes 
       more than 150 recipes, from traditional regional 
       specialties to modern gastropub reinventions of rustic 
       fare. Dishes like fish pie, braised brisket with pickled 
       walnuts, and a pastry shop full of simple, irresistible 
       desserts have found their way onto modern British menus--
       delicious reminders of the depth and breadth of Britain's 
       culinary heritage. The book blends these tradition-based 
       reinventions by some of the finest chefs in England, 
       Scotland, and Wales with forgotten dishes of the past 
       worthy of rediscovery. 
588 0  Online resource; title from EPUB title page (OverDrive, 
       December 7, 2016). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Cooking, British.|0https://id.loc.gov/authorities/subjects
       /sh85031794 
650  0 Cooking, English.|0https://id.loc.gov/authorities/subjects
       /sh85031815 
650  0 Cooking, Scottish.|0https://id.loc.gov/authorities/
       subjects/sh85031899 
650  0 Cooking, Welsh.|0https://id.loc.gov/authorities/subjects/
       sh90005387 
650  0 Cooking, British|0https://id.loc.gov/authorities/subjects/
       sh85031794|xHistory.|0https://id.loc.gov/authorities/
       subjects/sh99005024 
650  7 Cooking, British.|2fast|0https://id.worldcat.org/fast/
       1753263 
650  7 Cooking, English.|2fast|0https://id.worldcat.org/fast/
       1754933 
650  7 Cooking, Scottish.|2fast|0https://id.worldcat.org/fast/
       1753435 
650  7 Cooking, Welsh.|2fast|0https://id.worldcat.org/fast/
       1753482 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
655  4 Electronic books. 
655  7 Cookbooks.|2fast|0https://id.worldcat.org/fast/1752725 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
655  7 Cookbooks.|2lcgft|0https://id.loc.gov/authorities/
       genreForms/gf2011026169 
700 1  Hirsheimer, Christopher,|0https://id.loc.gov/authorities/
       names/n00020396|ephotographer. 
700 1  Hamilton, Melissa,|0https://id.loc.gov/authorities/names/
       no2010111840|ephotographer. 
776 08 |iPrint version:|aAndrews, Colman.|tBritish table.|dNew 
       York, NY : Abrams, 2016|z9781419722233|z1419722239
       |w(OCoLC)938991301 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1466447|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20190709|cEBSCO|tEBSCOebooksacademic NEW 7-5-19 5915
       |lridw 
994    92|bRID