MARC details
000 -LEADER |
fixed length control field |
02560cam a2200493Ma 4500 |
001 - CONTROL NUMBER |
control field |
7ocm80144890 |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20180510170328.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110405s2011 waua g 001 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9780982761007 (v. 6) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0982761007 (v. 6) |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
VJK |
Language of cataloging |
eng |
Transcribing agency |
VJK |
Modifying agency |
OCLCQ |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.5 MYH |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Myhrvold, Nathan. |
245 10 - TITLE STATEMENT |
Title |
Modernist cuisine : |
Remainder of title |
the art and science of cooking / |
Statement of responsibility, etc. |
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. |
Number of part/section of a work |
Vol. 1-6. |
246 30 - VARYING FORM OF TITLE |
Title proper/short title |
Art and science of cooking |
250 ## - EDITION STATEMENT |
Edition statement |
1st ed. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : |
Name of publisher, distributor, etc. |
Cooking Lab, |
Date of publication, distribution, etc. |
2011. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
6 v. : |
Other physical details |
col. ill. ; |
Dimensions |
28-34 cm. |
490 1# - SERIES STATEMENT |
Series statement |
Modernist cuisine |
500 ## - GENERAL NOTE |
General note |
Includes index and glossary for all vols. in v. 5. |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
v. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual. |
520 2# - SUMMARY, ETC. |
Summary, etc. |
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Food. |
9 (RLIN) |
2963 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Gastronomy. |
9 (RLIN) |
3112 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Molecular gastronomy. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Young, Chris. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Bilet, Maxime. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Smith, Ryan Matthew. |
710 2# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Cooking Lab |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
History and fundamentals |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Techniques and equipment |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Animals and plants |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Ingredients and preparations |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Plated-dish recipes |
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Kitchen manual |
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
Uniform title |
Modernist cuisine |
902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
a |
171027 |
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
a |
.b11599637 |
b |
moyl |
c |
moyl |
960 ## - PHYSICAL LOCATION (RLIN) |
Physical location, PLOC (RLIN) |
moyl |
b |
1 |
c |
|
d |
- |
e |
- |
f |
- |
g |
- |
h |
p |
i |
- |
j |
356.00 |
k |
b |
l |
hosp |
m |
2013-02-27 |
n |
- |
o |
f |
p |
- |
q |
2013-03-13 |
r |
a |
s |
a |
t |
a |
u |
p |
v |
amazo |
w |
eng |
x |
|
y |
0 |
z |
.o10138316 |
961 ## - LOCAL CODES |
e |
6 volumes received - Awaiting CC bill (OV) 06/03/2013 |
-- |
Depending on the item - to be catalogued as a reserve loan or reference item. -STG 308.10 |
-- |
Urgent request |
f |
Michael Conway |
k |
|
b |
Order printed 27-02-2013 9:50 |
l |
moyl |
m |
hosp |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Suppress in OPAC |
0 |
998 ## - LOCAL CONTROL INFORMATION (RLIN) |
Operator's initials, OID (RLIN) |
0 |
Cataloger's initials, CIN (RLIN) |
130307 |
First Date, FD (RLIN) |
m |
Local |
a |
-- |
- |
-- |
0 |