MARC record from Internet Archive

LEADER: 03264cam 2200757 a 4500
001 ocn263498344
003 OCoLC
005 20200115102721.0
008 081023s2009 nyua 001 0 eng
010 $a 2008046268
040 $aDLC$beng$cDLC$dYDX$dBTCTA$dYDXCP$dUKM$dVP@$dWKM$dTSU$dUKMGB$dMIX$dBDX$dGBVCP$dOCLCO$dOCLCA$dOCLCF$dP4I$dOCLCQ$dOCLCO$dOCLCQ$dSFR$dCTL$dP@N$dOCLCA$dZLF
015 $aGBA905968$2bnb
016 7 $a014883341$2Uk
020 $a9780231144667$q(hard cover ;$qalk. paper)
020 $a0231144660$q(hard cover ;$qalk. paper)
020 $a9780231513531$q(e-book)
020 $a0231513534$q(e-book)
020 $a9780231144674
020 $a0231144679
035 $a(OCoLC)263498344
041 1 $aeng$hfre
043 $ae-fr---
050 00 $aTX651$b.T36813 2009
082 00 $a641.5$222
100 1 $aThis, Herve .
240 10 $aConstruisons un repas.$lEnglish
245 10 $aBuilding a meal :$bfrom molecular gastronomy to culinary constructivism /$cHerve This ; translated by Malcolm DeBevoise.
260 $aNew York :$bColumbia University Press,$c2009.
300 $axiii, 135 pages :$billustrations ;$c21 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aArts and traditions of the table
500 $aIncludes index.
546 $aTranslated from the French.
505 0 $aHard-boiled egg with mayonnaise -- Simple consomme -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.
520 $aConsidering six bistro favorites, Herve 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.
650 0 $aCooking.
650 0 $aMolecular gastronomy.
650 0 $aFood habits$zFrance.
650 0 $aCooking, French.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aMolecular gastronomy.$2fast$0(OCoLC)fst01748967
651 7 $aFrance.$2fast$0(OCoLC)fst01204289
650 7 $aCooking.$2sears
650 7 $aGastronomy.$2sears
650 7 $aFrench cooking.$2sears
653 0 $aCookery
653 0 $aCookery, French
653 0 $aFood habits$aFrance
653 0 $aGastronomy
776 08 $iOnline version:$aThis, Herve .$sConstruisons un repas. English.$tBuilding a meal.$dNew York : Columbia University Press, 2009$w(OCoLC)607845230
776 08 $iOnline version:$aThis, Herve .$sConstruisons un repas. English.$tBuilding a meal.$dNew York : Columbia University Press, 2009$w(OCoLC)609906163
830 0 $aArts and traditions of the table.
938 $aBrodart$bBROD$n09657762$c$19.95
938 $aBaker and Taylor$bBTCP$nBK0008103414
938 $aYBP Library Services$bYANK$n2931004
938 $aMidwest Library Services$bMWST$n02218172009
029 1 $aGBVCP$b583920985
029 1 $aNZ1$b13047471
029 1 $aUNITY$b119279479
029 1 $aUKMGB$b014883341
994 $aZ0$bP4A
948 $hHELD BY P4A - 368 OTHER HOLDINGS