Modern gastronomy A to Z : (Record no. 4897)

MARC details
000 -LEADER
fixed length control field 02353cam a22005177a 4500
001 - CONTROL NUMBER
control field u158047
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205720.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnunnn|uu|u
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100416s2010 flua d 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2010278290
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781439812457
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1439812454
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)501185262
041 1# - LANGUAGE CODE
Language code of text/sound track or separate title eng
Language code of summary or abstract spa
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX631
Item number .M63 2010
070 0# - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER
Classification number TX631
Item number .M63 2010
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.013
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.013
Item number M689m
245 00 - TITLE STATEMENT
Title Modern gastronomy A to Z :
Remainder of title a scientific and gastronomic lexicon /
Statement of responsibility, etc.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, Fla. :
Name of publisher, distributor, etc. CRC Press,
Date of publication, distribution, etc.
300 ## - PHYSICAL DESCRIPTION
Extent xvii, 247 pages :
Other physical details color illustrations ;
Dimensions 24 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
546 ## - LANGUAGE NOTE
Language note Translated from Spanish.
500 ## - GENERAL NOTE
General note Foreword by Harold McGee.
500 ## - GENERAL NOTE
General note
500 ## - GENERAL NOTE
General note Includes index.
520 8# - SUMMARY, ETC.
Summary, etc. In A-Z format, this handbook explains the terminology used in the science of cooking. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. It puts emphasis on the nature of ingredients, their reactions, and the processes they must undergo to create the final product. Exploring the link between between cooking and chemistry, this book provides, for each ingredient or term, a definition, the ingredient's source, and suggestions for its use, including infomation on the art of combining flavors and textures.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gastronomy
Form subdivision Dictionaries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
Form subdivision Dictionaries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
Form subdivision Dictionaries.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element
Source of heading or term eclas
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Dictionnaires.
Source of heading or term eclas
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst01754966
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00930458
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gastronomy.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00938901
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gastronomi.
Source of heading or term sao
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Matlagning.
Source of heading or term sao
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Dictionaries.
Source of term fast
Authority record control number or standard number (OCoLC)fst01423826
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name McGee, Harold.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element
856 41 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://www.crcnetbase.com/doi/book/10.1201/9781439812464">http://www.crcnetbase.com/doi/book/10.1201/9781439812464</a>
Public note View this book online, via CRCNetBase, both on- and off-campus (please use Desktop Anywhere for off-campus access)
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l ON-ORDER
t BOOK
x PRINT
p
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001709403
-- 6/29/2023
-- 2
-- CIRCSTACKS
-- LRC
-- $74.95
-- 1
-- Y
-- Y
-- BOOK
-- 7/25/2018
-- PRINT
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 07/25/2018 75.00   641.013 M689M 51994001709403 1 Books