MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01507nam a2200277 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
BDZ0036160897 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
StDuBDS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230116122405.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180420s2018 enkab 001|0|eng|d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780241302149 (hbk.) : |
| Terms of availability |
£20.00 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780241379202 (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 |
TX819.A1 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
FOO |
| Source |
ukslc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.6383 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrimond, Stuart, |
| Relator term |
author. |
| 9 (RLIN) |
20432 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The science of spice : |
| Remainder of title |
understand flavour connections and revolutionize your 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 |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
224 pages : |
| Other physical details |
illustrations (black and white, and colour), maps (colour) ; |
| Dimensions |
27 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc |
Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. 'The Science of 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. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Spices) |
| 9 (RLIN) |
20433 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Composition. |
| 9 (RLIN) |
20434 |
| 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 |