| 000 | 02593cam a22004697i 4500 | ||
|---|---|---|---|
| 999 |
_c6341 _d6341 |
||
| 001 | 20354403 | ||
| 003 | OSt | ||
| 005 | 20210920105654.0 | ||
| 008 | 180212s2017 nyua 001 0 eng d | ||
| 010 | _a 2017285684 | ||
| 020 |
_a9781465463692 _q(hardback) |
||
| 020 |
_a1465463690 _q(hardback) |
||
| 035 | _a(DLC)20354403 | ||
| 035 | _a(DLC)2017285684 | ||
| 035 | _a(OCoLC)ocn973281976 | ||
| 040 |
_aBTCTA _beng _cBTCTA _erda _dYDX _dBDX _dOEM _dCNEDM _dOCLCF _dTOH _dXMC _dIMT _dJNE _dKYB _dDLC |
||
| 042 | _alccopycat | ||
| 050 | 0 | 0 |
_aTX651 _b.F37 2017 |
| 082 | 0 | 4 |
_a641.3 _223 |
| 100 | 1 |
_aFarrimond, Stuart, _eauthor. |
|
| 245 | 1 | 4 |
_aThe Science of Cooking / _cDr. Stuart Farrimond. |
| 250 | _aFirst American edition. | ||
| 264 | 1 |
_aNew York, New York : _bDK Publishing, _c2017. |
|
| 300 |
_a256P. _billustrations (chiefly color) ; _c27 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 505 | 0 | _aTaste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things. | |
| 520 | _a"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website. | ||
| 650 | 0 |
_aCooking _xTechnique. |
|
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 | _aChemistry. | |
| 650 | 7 |
_aCOOKING / General. _2bisacsh |
|
| 650 | 7 |
_aChemistry. _2fast _0(OCoLC)fst00853344 |
|
| 650 | 7 |
_aCooking. _2fast _0(OCoLC)fst01754966 |
|
| 650 | 7 |
_aFood. _2fast _0(OCoLC)fst00930458 |
|
| 655 | 7 |
_aCookbooks. _2fast _0(OCoLC)fst01752725 |
|
| 906 |
_a7 _bCUK _ccopycat _d2 _encip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cMON |
||