the SCIENCE of SPICE : (Record no. 183243)

MARC details
000 -LEADER
fixed length control field 02012nam a22003371i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210405174834.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210405t20182018enkabo gr 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780241302149
Terms of availability RM 116.00
Qualifying information hardback
040 ## - CATALOGING SOURCE
Original cataloging agency PPAK
Language of cataloging eng
Transcribing agency PPAK
Description conventions rda
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 641.6383
090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) 641.6383
Feature heading FAR
Feature heading R
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Farrimond, Stuart,
Relator term author
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.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture London :
Name of producer, publisher, distributor, manufacturer Dorling Kindersley,
Date of production, publication, distribution, manufacture, or copyright notice 2018
Date of production, publication, distribution, manufacture, or copyright notice ©2018
300 ## - PHYSICAL DESCRIPTION
Extent 244 pages :
Other physical details colour illustrations, maps, colour photographs ;
Dimensions 27 cm
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
Content type term still image
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Source rdacarrier
500 ## - GENERAL NOTE
General note Includes index.
General note "Fun facts, amazing pictures, quizzes"--Cover.
520 ## - SUMMARY, ETC.
Summary, etc. Adventurous cooks, curious foodies, and fans of spicy <br/> recipes. Break new ground with this spice book like no <br/> other. Be inspired to make your own new spice blends, and <br/> take your cooking to new heights. Spice will help you <br/> understand the practical science behind the art of cooking<br/> with spices. If you've ever wondered what to do with that <br/> unloved jar of sumac, why some spices taste stronger than <br/> others, or how to make your own personal garam masala, <br/> this inspirational guide has all the answers. Spice sets <br/> out the science behind the flavours and helps you choose, <br/> with greater confidence and intuition, how to use spices <br/> that perfectly complement each other. A "periodic table" <br/> of spices shows the connections between flavour compounds,<br/> and explains how spices can be grouped into distinct <br/> flavour families.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
Topical term or geographic name entry element Spices.
Topical term or geographic name entry element Spices
General subdivision Composition.
Topical term or geographic name entry element Spices
General subdivision Analysis.
Topical term or geographic name entry element Flavor
General subdivision Analysis.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn Not for loan Current library Shelving location Date acquired Full call number Barcode Date last seen Koha item type
  Not For Loan Perpustakaan Alor Setar Rujukan Dewasa 26/04/2021 R 641.6383 FAR A01686748 26/04/2021 Book