MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02640cam a22004457i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
42300 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240411193042.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180212s2017 nyu s 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2017285684 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1465463690 |
| Qualifying information |
(hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781465463692 |
| Qualifying information |
(hardback) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)ocn973281976 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
20354403 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BTCTA |
| Language of cataloging |
eng |
| Transcribing agency |
BTCTA |
| Description conventions |
rda |
| Modifying agency |
YDX |
| -- |
BDX |
| -- |
OEM |
| -- |
CNEDM |
| -- |
OCLCF |
| -- |
TOH |
| -- |
XMC |
| -- |
IMT |
| -- |
JNE |
| -- |
KYB |
| -- |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX651 |
| Item number |
.F37 2017 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrimond, Stuart, |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The science of cooking / |
| Statement of responsibility, etc. |
Stuart Farrimond. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First American edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York, New York : |
| Name of producer, publisher, distributor, manufacturer |
DK Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2017. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
256 pages : |
| Other physical details |
illustrations (chiefly color) ; |
| Dimensions |
27 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Taste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| General subdivision |
Technique. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00853344 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING / General. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01754966 |
| 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 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01752725 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/13F8C4Snz1rQGZJknSibIQhpKce-xUgCz/view?usp=sharing">https://drive.google.com/file/d/13F8C4Snz1rQGZJknSibIQhpKce-xUgCz/view?usp=sharing</a> |
