What Einstein told his cook : (Record no. 87521)
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| 000 -LEADER | |
|---|---|
| fixed length control field | nam a22 7a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 12664462 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240410114554.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 020201s2002 nyua a 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2002001708 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0393011836 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | HBCSE |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 500/wol |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Wolke, Robert L. |
| 245 10 - TITLE STATEMENT | |
| Title | What Einstein told his cook : |
| Remainder of title | kitchen science explained |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New York : |
| Name of publisher, distributor, etc | W. W. Norton & Company, |
| Date of publication, distribution, etc | 2002. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvii, 350p. |
| Other physical details | pb |
| Dimensions | 6.5x9.5 |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooking. |
| Source of heading or term | Einstein |
| Topical term or geographic name as entry element | Science |
| Form subdivision | Miscellanea. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Parrish, Marlene. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| HBCSE | HBCSE | General Science | 2024-04-10 | Complimentary | 500/wol | 25498 | 2024-04-10 | 2024-04-10 | Book |