The Science of cooking / (Record no. 10871)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01925nam a2200337Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260803094222.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 251212s2017 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780241229781 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | 641.5 F24s c2017 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Farrimond, Stuart |
| 245 1# - TITLE STATEMENT | |
| Title | The Science of cooking / |
| Statement of responsibility, etc. | Dr Stuart Farrimond. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London : |
| Name of publisher, distributor, etc. | Dorling Kindersley, |
| Date of publication, distribution, etc. | c2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 256 pages: |
| Other physical details | chiefly colour illustrations |
| 300 ## - PHYSICAL DESCRIPTION | |
| Dimensions | 27 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| 500 ## - GENERAL NOTE | |
| General note | Includes index |
| 546 ## - LANGUAGE NOTE | |
| Language note | in English |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflU? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if an egg is fresh? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. |
| 591 ## - | |
| -- | 0 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking Food |
| General subdivision | Composition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Analysis |
| 944 ## - | |
| -- | CIR |
| 943 ## - EQUIVALENCE OR CROSS-REFERENCE--COLLECTIVE TITLE [OBSOLETE] [CAN/MARC only] | |
| -- | 0 |
| -- | 0 |
| Date of treaty signing | 0 |
| -- | 1 |
| Date of a work | 0 |
| Miscellaneous information | 1 |
| Medium | 1 |
| -- | 0 |
| -- | 0 |
| 944 ## - | |
| -- | 1 |
| -- | 1 |
| -- | 0 |
| 953 ## - | |
| -- | SH0369 |
| 953 ## - | |
| -- | Senior High School Library |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Institution code [OBSOLETE] | jpascua |
| -- | 2019-03-11 11:25:51 |
| -- | jderpo |
| Edition | 2019-03-27 15:34:31 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| MyRDA biblio | 10941 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | FEU - Cavite Basic Education | FEU - Cavite Basic Education | BED Library | 12/21/2025 | CIR 641.5 F24s c2017 | SH0369 | 06/18/2026 | 12/21/2025 | Books |