MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03338cam a22004577i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
20788306 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230201125542.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
181220t20182018nyuab 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2018289396 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780241302149 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)on1021085732 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
YDX |
| Language of cataloging |
eng |
| Transcribing agency |
YDX |
| Description conventions |
rda |
| Modifying agency |
BDX |
| -- |
ORX |
| -- |
YVR |
| -- |
OCP |
| -- |
OCLCF |
| -- |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3383 |
| Edition number |
23 |
| Item number |
FAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrimond, Stuart, |
| Relator term |
author. |
| 9 (RLIN) |
2277 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
The Science of Spice: |
| Remainder of title |
Understand Flavour Connections and Revolutionize your Cooking / |
| Statement of responsibility, etc. |
Dr. Stuart Farrimond. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Great Britain: |
| Name of producer, publisher, distributor, manufacturer |
Dorling Kindersley Ltd, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2018. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
224 pages : |
| Other physical details |
color illustrations, color maps ; |
| Dimensions |
27 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 2# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Spice science -- World of spice -- Spice profiles -- Recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Spices) |
| Form subdivision |
Handbooks, manuals, etc. |
| 9 (RLIN) |
2281 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
Composition. |
| 9 (RLIN) |
2282 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
Analysis. |
| 9 (RLIN) |
2283 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flavor |
| General subdivision |
Analysis. |
| 9 (RLIN) |
2284 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Spices) |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01753195 |
| 9 (RLIN) |
2285 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flavor |
| General subdivision |
Analysis. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00927109 |
| 9 (RLIN) |
2284 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
Analysis. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01129726 |
| 9 (RLIN) |
2283 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
Composition. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01129727 |
| 9 (RLIN) |
2282 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01752725 |
| 9 (RLIN) |
2279 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Handbooks and manuals. |
| Source of term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01423877 |
| 9 (RLIN) |
2286 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
2279 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
copycat |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
