| 000 -LEADER |
|---|
| fixed length control field |
01776cam a2200313 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
16916760 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20201114061446.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110812s2011 waua b 001 0 eng c |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780982761007 (set) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0982761007 (set) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(Sirsi) u130476 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.01/3 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Myhrvold, Nathan. |
| 9 (RLIN) |
50668 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Modernist cuisine : |
| Remainder of title |
the art and science of cooking. |
| Number of part/section of a work |
Volume 5, |
| Name of part/section of a work |
Plated-dish recipes / |
| Statement of responsibility, etc. |
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Art and science of cooking |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Bellevue, Wash. : |
| Name of publisher, distributor, etc. |
Cooking Lab, |
| Date of publication, distribution, etc. |
2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
6 v. : |
| Other physical details |
ill. ; |
| Dimensions |
28-34 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references, index, and glossary in v. 5 for all vols. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
v. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual. |
| 520 2# - SUMMARY, ETC. |
|---|
| Summary, etc. |
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomy. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Molecular gastronomy. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Young, Chris, |
| Titles and other words associated with a name |
food scientist. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bilet, Maxime |
| 9 (RLIN) |
91356 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
do not suppress in OPAC |
