NMC Library

Modernist cuisine : (Record no. 22359)

MARC details
000 -LEADER
fixed length control field 02428cam a2200505 a 4500
001 - CONTROL NUMBER
control field 2011290050
003 - CONTROL NUMBER IDENTIFIER
control field DLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190729104703.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110812s2011 waua b 001 0 eng c
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2011290050
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780982761007 (set)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0982761007 (set)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocn711381030
040 ## - CATALOGING SOURCE
Original cataloging agency J$W
Transcribing agency J$W
Modifying agency YDXCP
-- NTD
-- OSU
-- BWX
-- DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
049 ## - LOCAL HOLDINGS (OCLC)
Holding library EY8C
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX651
Item number .M94 2011
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.01/3
Edition number 23
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.
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. :
Name of publisher, distributor, etc. Cooking Lab,
Date of publication, distribution, etc. 2011.
300 ## - PHYSICAL DESCRIPTION
Extent 6 v. :
Other physical details ill. ;
Dimensions 28-34 cm.
500 ## - GENERAL NOTE
General note Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
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.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references, index, and glossary in v. 5 for all vols.
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.
596 ## -
-- 1
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
Form subdivision Encyclopedias.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gastronomy.
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,
Titles and other words associated with a name food scientist.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Bilet, Maxime.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Smith, Ryan Matthew.
948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN)
Series part designator, SPT (RLIN) u350965
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
a TX651 .M94 2011
v V.1
w LC
c 1
h EY8C
i 33039001208338
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
a TX651 .M94 2011
v V.2
w LC
c 1
h EY8C
i 33039001208346
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
a TX651 .M94 2011
v V.3
w LC
c 1
h EY8C
i 33039001208353
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
a TX651 .M94 2011
v V.4
w LC
c 1
h EY8C
i 33039001208361
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
a TX651 .M94 2011
v V.5
w LC
c 1
h EY8C
i 33039001208379
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
a TX651 .M94 2011
v V.6
w LC
c 1
h EY8C
i 33039001208387
903 ## - LOCAL DATA ELEMENT C, LDC (RLIN)
a 22359
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Date last checked out Copy number Koha item type
    Library of Congress Classification     Reference 06/19/2018 1 TX651 .M94 2011 V.1 33039001208338 10/02/2023 01/21/2019 1 Reference book
    Library of Congress Classification     Reference 06/19/2018 1 TX651 .M94 2011 V.2 33039001208346 10/02/2023 01/21/2019 1 Reference book
    Library of Congress Classification     Reference 06/19/2018 1 TX651 .M94 2011 V.3 33039001208353 10/02/2023 01/21/2019 1 Reference book
    Library of Congress Classification     Reference 06/19/2018 1 TX651 .M94 2011 V.4 33039001208361 10/02/2023 01/21/2019 1 Reference book
    Library of Congress Classification     Reference 06/19/2018 1 TX651 .M94 2011 V.5 33039001208379 10/02/2023 01/21/2019 1 Reference book
    Library of Congress Classification     Reference 06/19/2018 1 TX651 .M94 2011 V.6 33039001208387 10/02/2023 01/21/2019 1 Reference book

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