| 000 -LEADER |
|---|
| fixed length control field |
02416cam a2200409 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
20729863 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251027105710.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
181102s2019 flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2018051394 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781138611306 (hardback : alk. paper) |
|
|---|
| Canceled/invalid ISBN |
9780429878442 (pdf) |
|
|---|
| Canceled/invalid ISBN |
9780429878435 (epub) |
|
|---|
| Canceled/invalid ISBN |
9780429878428 (mobi/kindle) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX652 |
| Item number |
.H6477 2019 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
394.1/2 |
| Item number |
H792 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hopia, Anu Inkeri, |
| Relator term |
author. |
| 245 12 - TITLE STATEMENT |
|---|
| Title |
A pinch of culinary science : |
| Remainder of title |
boiling an egg inside out and other kitchen tales / |
| Statement of responsibility, etc. |
Anu Hopia and Erik Fooladi. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boca Raton : |
| Name of producer, publisher, distributor, manufacturer |
CRC Press, Taylor & Francis Group, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2019] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 249 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| 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 and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Various food and cooking myths, with a culinary explanation, and including in-chapter recipes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Popular works. |
|
|---|
| Topical term or geographic name entry element |
Food habits |
| Form subdivision |
Popular works. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fooladi, Erik Cyrus, |
| Relator term |
author. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Title |
Pinch of culinary science |
| Place, publisher, and date of publication |
Boca Raton : CRC Press, Taylor & Francis Group, [2019] |
| International Standard Book Number |
9780429878442 (pdf) |
| Record control number |
(DLC) 2019717455 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
CIRCULATION BOOK |