Molecular gastronomy: (Record no. 16195)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01567nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520102824.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118073865 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 652.95 .S26 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sanchez, Jose |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Molecular gastronomy: |
| Remainder of title | scientific cuisine demystified / |
| Statement of responsibility, etc. | Jose Sanchez |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Jersey : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | c2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | ix, 310 pages : |
| Other physical details | illustrations ; |
| Dimensions | 29 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP2600 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners -- Chapter 2: Sanitation and Safety -- Chapter 3: Equipment and Tool Identification -- Chapter 4: Introduction to Hydrocolloids: New Frontier -- Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers -- Chapter 6: Sweeteners, Antioxidants, and Others -- Chapter 7: Overview of Techniques -- Chapter 8: Small Treats, Hot and Cold -- Chapter 9: Surprises -- Chapter 10 : Composed Dishes -- Chapter 11 : Sweets. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | MOLECULAR GASTRONOMY -- POPULAR WORKS |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Tourism Management | LRC - Main | National University - Manila | General Circulation | 09/06/2017 | Purchased - Sketch Books, Inc. | 2600.00 | GC TX 652.95 .S26 2016 | NULIB000013954 | 05/20/2025 | c.1 | 05/20/2025 | Books |