Building a meal (Record no. 110385)

MARC details
000 -LEADER
fixed length control field 02216nam a2200517 a 4500
001 - CONTROL NUMBER
control field 0000121236
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171002060457.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m u
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 081023s2009 nyua s 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2008046268
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GBA905968
Source bnb
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Canceled/invalid control number 014883341
Source Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780231144667 (hard cover : alk. paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 0231144660 (hard cover : alk. paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780231513531 (e-book)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 0231513534 (e-book)
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr10387067
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)607845230
040 ## - CATALOGING SOURCE
Original cataloging agency CaPaEBR
Transcribing agency CaPaEBR
041 1# - LANGUAGE CODE
Language code of text/sound track or separate title eng
Language code of original fre
043 ## - GEOGRAPHIC AREA CODE
Geographic area code e-fr---
050 14 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX651
Item number .T36813 2009eb
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5
Edition number 22
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name This, Hervé.
240 10 - UNIFORM TITLE
Uniform title Construisons un repas.
Language of a work English
245 10 - TITLE STATEMENT
Title Building a meal
Medium [electronic resource] :
Remainder of title from molecular gastronomy to culinary constructivism /
Statement of responsibility, etc. Hervé This ; translated by Malcolm DeBevoise.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Columbia University Press,
Date of publication, distribution, etc. 2009.
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 135 p. :
Other physical details ill.
490 1# - SERIES STATEMENT
Series statement Arts and traditions of the table
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.
520 ## - SUMMARY, ETC.
Summary, etc. Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
533 ## - REPRODUCTION NOTE
Type of reproduction Electronic reproduction.
Place of reproduction Palo Alto, Calif. :
Agency responsible for reproduction ebrary,
Date of reproduction 2013.
Note about reproduction Available via World Wide Web.
-- Access may be limited to ebrary affiliated libraries.
546 ## - LANGUAGE NOTE
Language note Translated from the French.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookbooks.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Molecular gastronomy.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food habits
Geographic subdivision France.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking, French.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
Source of term local
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element ebrary, Inc.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Arts and traditions of the table.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://site.ebrary.com/lib/daystar/Doc?id=10387067">http://site.ebrary.com/lib/daystar/Doc?id=10387067</a>
Public note An electronic book accessible through the World Wide Web; click to view
908 ## - PUT COMMAND PARAMETER (RLIN)
Put command parameter 170314
942 00 - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Electronic Book

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