000			01954cam a22004574i 4500
005			20221115154534.0
008			091007s2009 nyua b 001 0 eng d
010			_a 2009007523
011			_aBIB MATCHES WORLDCAT
020			_a0231147066 _qcloth (alk. paper)
020			_a9780231147064 _qcloth (alk. paper)
035			_a(ATU)b11594561
035			_a(OCoLC)311075048
040			_aDLC _beng _erda _cDLC _dBTCTA _dUKM _dC#P _dBWX _dYDXCP _dORX _dATU
041	1		_aeng _hfre
050	0	0	_aTX546 _b.T55313 2009
082	0	0	_a641.013 _222
100	1		_aThis, Hervé, _eauthor. _91202398
240	1	0	_aDe la science aux fourneaux. _lEnglish
245	1	4	_aThe science of the oven / _cHervé This ; translated by Jody Gladding.
264		1	_aNew York : _bColumbia University Press, _c[2009]
264		4	_c©2009
300			_a206 pages : _billustrations ; _c21 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aArts and traditions of the table
500			_aTranslated from the French.
504			_aIncludes bibliographical references (pages 191-196) and index.
505	0		_aLet us play with our senses -- Health and diet -- What are the notes? -- The question of hors d'oeuvres -- Understanding, perfecting -- Without forgetting all that makes life beautiful -- From molecular cuisine to culinary constructivism -- A last bite for the road.
588			_aMachine converted from AACR2 source record.
650		0	_aFood _xSensory evaluation. _9318008
650		0	_aFood _xAnalysis. _9318001
650		0	_aFood _xComposition. _9318002
650		0	_aGastronomy. _9318299
830		0	_aArts and traditions of the table. _91024869
907			_a.b11594561 _b11-05-18 _c27-10-15
942			_cB
945			_a641.013 THI _g1 _iA455256B _j0 _lcmain _o- _p$43.31 _q- _r- _s- _t0 _u8 _v0 _w0 _x1 _y.i1294094x _z29-10-15
998			_a(2)b _a(2)c _b11-05-18 _cm _da _feng _gnyu _h4
999			_c1202347 _d1202347