MARC details
000 -LEADER |
fixed length control field |
03283cam a2200577 i 4500 |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20221102164033.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
111108s2011 waua b 001 0 eng d |
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
LC control number |
2011290050 |
011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
Local cataloguing issues note |
BIB MATCHES WORLDCAT |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0982761007 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9780982761007 |
035 ## - SYSTEM CONTROL NUMBER |
System control number |
(OCoLC)711381030 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
J$W |
Language of cataloging |
eng |
Description conventions |
rda |
Transcribing agency |
J$W |
Modifying agency |
DLC |
-- |
YDXCP |
-- |
NTD |
-- |
OSU |
-- |
BWX |
-- |
LEB |
-- |
NYP |
-- |
ATU |
042 ## - AUTHENTICATION CODE |
Authentication code |
pcc |
050 00 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX651 |
Item number |
.M94 2011 |
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.013 |
Edition number |
23 |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Myhrvold, Nathan, |
Relator term |
author. |
9 (RLIN) |
1021036 |
245 10 - TITLE STATEMENT |
Title |
Modernist cuisine : |
Remainder of title |
the art and science of cooking / |
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 |
250 ## - EDITION STATEMENT |
Edition statement |
First edition. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : |
Name of producer, publisher, distributor, manufacturer |
Cooking Lab, |
Date of production, publication, distribution, manufacture, or copyright notice |
2011. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
6 volumes : |
Other physical details |
colour illustrations ; |
Dimensions |
28 cm |
336 ## - CONTENT TYPE |
Content type term |
text |
Content type code |
txt |
Source |
rdacontent |
337 ## - MEDIA TYPE |
Media type term |
unmediated |
Media type code |
n |
Source |
rdamedia |
338 ## - CARRIER TYPE |
Carrier type term |
volume |
Carrier type code |
nc |
Source |
rdacarrier |
500 ## - GENERAL NOTE |
General note |
Vols. 1-5 (34 cm.) issued in clear plexiglases case; v. 6 (28 cm.) is a spiral bound book. |
504 ## - BIBLIOGRAPHY, ETC. NOTE |
Bibliography, etc. note |
Includes bibliographical references and index. |
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. |
588 ## - SOURCE OF DESCRIPTION NOTE |
Source of description note |
Machine converted from AACR2 source record. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Food. |
9 (RLIN) |
318000 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Molecular gastronomy |
9 (RLIN) |
344746 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Young, Chris |
Titles and other words associated with a name |
(Food scientist), |
Relator term |
author. |
9 (RLIN) |
1090546 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Bilet, Maxime, |
Relator term |
author. |
9 (RLIN) |
1090547 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Smith, Ryan Matthew. |
9 (RLIN) |
1090548 |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
History and fundamentals. |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Techniques and equipment. |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Animals and plants. |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Ingredients and preparations. |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Plated-dish recipes. |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Kitchen manual. |
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
a |
.b12211825 |
b |
11-07-17 |
c |
28-10-15 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Koha item type |
Book |
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998 ## - LOCAL CONTROL INFORMATION (RLIN) |
-- |
b |
-- |
c |
Operator's initials, OID (RLIN) |
06-04-16 |
Cataloger's initials, CIN (RLIN) |
m |
First date, FD (RLIN) |
a |
-- |
eng |
-- |
wau |
-- |
0 |