MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02544cam a2200409 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240716071856.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160913t20172017nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2016040649 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
Z3950 Search: @attr 1=7 "9781476753836" |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
Z3950 Record: 10 of 14 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781476753836 |
| Qualifying information |
(hardcover ; |
| -- |
alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1476753830 |
| Qualifying information |
(hardcover ; |
| -- |
alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1242338019 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
OTP |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
OTP |
| Modifying agency |
OCLCO |
| -- |
OCLCF |
| -- |
OCLCQ |
| -- |
OCLCL |
| -- |
Z5A |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX651 |
| Item number |
.N66 2017 |
| 082 00 - 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. |
by Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Mastering the elements of good cooking |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First Simon & Schuster hardcover edition April 2017. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Simon & Schuster, |
| 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 |
462 pages : |
| Other physical details |
colour 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 441-444) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking -- Salt -- Fat -- Acid ; Heat ; What to cook -- Part two: recipes and recommendations -- Kitchen basics -- Recipes -- Salads -- Dressings -- Vegetables -- Stock and soups -- Beans, grains, and pasta -- Eggs -- Fish -- Thirteen ways of looking at a chicken -- Meat -- Sauces -- Butter-and-flour doughs -- Sweets -- Cooking lessons -- Suggested menus -- Tips for further reading. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should."-- |
| Assigning source |
Adapted from introduction. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
341496 |
| 651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
Cookbooks. |
| Source of heading or term |
lcgft |
| 9 (RLIN) |
370227 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
MacNaughton, Wendy, |
| Relator term |
illustrator. |
| 9 (RLIN) |
955645 |
| 758 ## - RESOURCE IDENTIFIER |
|---|
| Relationship information |
has work: |
| Label |
Salt, fat, acid, heat (Text) |
| Real World Object URI |
https://id.oclc.org/worldcat/entity/E39PCFwPjqVCV8xJWVmHmK43pK |
| Relationship |
https://id.oclc.org/worldcat/ontology/hasWork |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
