MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02775cam a2200409 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230810231742.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160628t20172017stka b 001 0 eng d |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
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| Local cataloguing issues note |
Direct search result |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
MARC Score : 11300(23750) : OK |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1782112308 |
| Qualifying information |
hbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781782112303 |
| Qualifying information |
hbk. |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1003266741 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
NLE |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
NLE |
| Modifying agency |
OCLCF |
| -- |
NZAUC |
| -- |
OCLCO |
| -- |
OCL |
| -- |
ATCDL |
| -- |
OCLCA |
| -- |
NZNAP |
| -- |
NDD |
| -- |
NZIPP |
| -- |
NZHWP |
| -- |
ATU |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX651 |
| Item number |
.N67 2017 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Edition number |
23 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5 NOS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nosrat, Samin, |
| Relator term |
author. |
| 9 (RLIN) |
955643 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Salt, fat, acid, heat : |
| Remainder of title |
mastering the elements of good cooking / |
| Statement of responsibility, etc. |
Samin Nosrat ; art by Wendy MacNaughton ; foreword by Michael Pollan. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Mastering the elements of good cooking |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Edinburgh : |
| Name of producer, publisher, distributor, manufacturer |
Canongate Books Ltd, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2017. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
469 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| 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 |
First published: New York, NY : Simon & Schuster. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Part 1. |
| Title |
The four elements of cooking : -- |
| -- |
Salt -- |
| -- |
Fat -- |
| -- |
Acid -- |
| -- |
Heat -- |
| -- |
What to cook -- |
| Miscellaneous information |
Part 2. |
| Title |
Recipes and recommendations : -- |
| -- |
Kitchen basics -- |
| -- |
Recipes -- |
| -- |
Cooking lessons -- |
| -- |
Suggested menus -- |
| -- |
Tips for further reading. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. With her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need. Samin's clear, warm, and informative lessons will give you the confidence and instincts to unshackle yourself from the tyranny of following a recipe, and make you a cook for life." -- Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
341496 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
370227 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
MacNaughton, Wendy, |
| Relator term |
illustrator. |
| 9 (RLIN) |
955645 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pollan, Michael, |
| Relator term |
writer of introduction |
| 9 (RLIN) |
248710 |
| 776 18 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Record control number |
(OCoLC)1005921954 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
