000			01740cam a22003854i 4500
005			20221101231821.0
008			090120s2008 nyua 001 0 eng d
010			_a 2007049387
011			_aBIB MATCHES WORLDCAT
020			_a1579653510
020			_a9781579653514
035			_a(ATU)b11411818
035			_a(OCoLC)183392359
040			_aDLC _beng _erda _cDLC _dYDX _dBAKER _dBTCTA _dYDXCP _dVP@ _dUKM _dATU
050	0	0	_aTX690.7 _b.U47 2008
082	0	0	_a641.587 _222
100	1		_aKeller, Thomas, _eauthor. _91034369
245	1	0	_aUnder pressure : _bcooking sous vide / _cThomas Keller [and others] ; photography by Deborah Jones ; foreword by Harold McGee.
246	3	0	_aCooking sous vide
264		1	_aNew York, NY : _bArtisan, _c[2008]
264		4	_c©2008
300			_a295 pages : _billustrations (chiefly colour) ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_tForward / _rBruno Goussault -- _tIntroduction: A Powerful New Cooking Tool / _rHarold McGee -- _tPrecision of Execution -- _tWhy Sous Vide? -- _tMy Path to Sous Vide -- _tThe Chefs -- _tThe Fundamentals -- _tVegetables and Fruits -- _tFish and Shellfish -- _tPoultry and Meat -- _tVariety Meats -- _tCheese and Desserts -- _tBasics -- _tProduct, Temperature, and Time.
588			_aMachine converted from AACR2 source record.
650		0	_aSous-vide cooking _9336039
650		0	_aFood _xEffect of heat on _9332516
907			_a.b11411818 _b15-05-21 _c27-10-15
942			_cB
945			_a641.587 UND _g1 _iA456495B _j0 _lcmain _o- _p$134.35 _q- _r- _s- _t0 _u19 _v7 _w1 _x5 _y.i12839747 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1190871 _d1190871