| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:374756080:2999 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:374756080:2999?format=raw |
LEADER: 02999cam a2200541Ii 4500
001 936192076
003 OCoLC
005 20161116085106.0
008 160128s2016 nyua e 000 0 eng d
019 $a959259062$a959281420
020 $a0062385356
020 $a9780062385352
035 $a936192076
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037 $aBRO-adap20161010-091
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049 $aSFRA
050 4 $aTX551$b.B639 2016
082 04 $a641.3$223
092 $a641.3$bB6697i
100 1 $aBouzari, Ali,$eauthor.
245 10 $aIngredient :$bunveiling the essential elements of food /$cAli Bouzari.
250 $aFirst edition.
264 1 $aNew York, NY :$bEcco, an imprint of HarperCollins Publishers,$c[2016]
300 $a258 pages :$billustrations (some color) ;$c24 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
505 0 $aWater -- Sugars -- Carbohydrates -- Lipics -- Proteins -- Minerals -- Gases -- Heat.
520 $a"Ingredient isnt a book of recipes, nor is it a definitive treatise on the science of the kitchen. Its an illustrated guide to visualizing and controlling foods invisible moving parts, regardless of your skill level or how you like to cook. Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients,"--Amazon.com.
650 0 $aFood$xComposition$vPopular works.
650 0 $aCooking.
907 $a.b32837173$b12-20-18$c09-22-16
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957 00 $aOCLC reclamation of 2017-18
907 $a.b32837173$b11-09-16$c09-22-16
956 $aPre-reclamation 001 value: ocn936192076
975 $aSFR
980 $a1016
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994 $aC0$bSFR
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