Taylor's Library

The new kitchen science : (Record no. 175197)

000 -LEADER
fixed length control field 01491cam a2200229 a 4500
001 - CONTROL NUMBER
control field vtls003019407
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226121028.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2003 maua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 061824963X
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201102181427
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200609010922
Level of effort used to assign classification pushpa
Level of effort used to assign subject headings 200410161520
Level of effort used to assign classification pushpa
-- 200410161517
-- pushpa
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641
Item number HIL
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Hillman, Howard.
9 (RLIN) 93433
245 14 - TITLE STATEMENT
Title The new kitchen science :
Remainder of title a guide to knowing the hows and whys for fun and success in the kitchen /
Statement of responsibility, etc. Howard Hillman.
250 ## - EDITION STATEMENT
Edition statement Revised and updated.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boston, MA :
Name of publisher, distributor, etc. Houghton Mifflin,
Date of publication, distribution, etc. 2003.
300 ## - PHYSICAL DESCRIPTION
Extent xv, 317 p. :
Other physical details ill. ;
Dimensions 21 cm.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Cooking Equipment - 2. Cooking Methods - 3. Meats - 4. Seafood - 5. Dairy Products - 6. Eggs - 7. Fruits and Vegetables - 8. Sauces and Thickeners - 9. Seasonings - 10. Oils and Fats - 11. Baking - 12. Beverages - 13. Food Storage - 14. Health and Nutrition - 15. Diets - 16. Potpourri.
520 ## - SUMMARY, ETC.
Summary, etc. In this revised and updated edition of the book that thousands of cooks have turned to for clear explanations of kitchen mysteries, Howard Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
920 ## - Programme
Programme TCHT: 640592, 641543, 641544, 641545
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 175197
Koha biblioitemnumber 175197
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Uniform Resource Identifier Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2006-09-01 39 5000034199 2019-12-12 2018-12-13 1 Floor 4, Shelf 20 , Side 1, TierNo 2, BayNo 7 Main Collection TCIxx,30003,03,RA