The science of cooking / (Record no. 176260)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01171nam a2200277 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | BDZ0029277986 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | StDuBDS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230116122231.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170605s2017 enka 001|0|eng|d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780241229781 (hbk.) : |
| Terms of availability | £20.00 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780241328538 (PDF ebook) : |
| Terms of availability | £20.00 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | StDuBDS |
| Language of cataloging | eng |
| Transcribing agency | StDuBDS |
| Modifying agency | StDuBDSZ |
| Description conventions | rda |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX715 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | FOO |
| Source | ukslc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Farrimond, Stuart, |
| Relator term | author. |
| 9 (RLIN) | 20431 |
| 245 14 - TITLE STATEMENT | |
| Title | The science of cooking / |
| Statement of responsibility, etc | Dr. Stuart Farrimond. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | London : |
| Name of publisher, distributor, etc | Dorling Kindersley Limited, |
| Date of publication, distribution, etc | 2017. |
| 263 ## - PROJECTED PUBLICATION DATE | |
| Projected publication date | 201710 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 256 pages : |
| Other physical details | illustrations (black and white, and colour) ; |
| Dimensions | 27 cm |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 520 8# - SUMMARY, ETC. | |
| Summary, etc | How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Here, food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooking. |
| 9 (RLIN) | 1910 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food and Drink. |
| Source of heading or term | ukslc |
| 9 (RLIN) | 8214 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Checked out | Date last seen | Date checked out | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Main | The Harden Library, King's Hospital | The Harden Library, King's Hospital | 16/01/2023 | 2 | 641.5 | R17660Y0499 | 23/02/2023 | 16/01/2023 | 16/01/2023 | 30.00 | 16/01/2023 | General |