The science of cooking : (Registro nro. 304816)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03686aam a2200325 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250915152414.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120830s xxu||||gr|||| 00| 0 spa d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781465463692 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | PUCPR |
| Language of cataloging | eng |
| Description conventions | rda |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 049 ## - LOCAL HOLDINGS | |
| Holding library | BEV |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 23 |
| Classification number | 502 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) | |
| Edition number | 23 |
| Classification number | 502 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Farrimond, Stuart |
| Relator term | author |
| 245 ## - TITLE STATEMENT | |
| Title | The science of cooking : |
| Remainder of title | every question answered to perfect your cooking / |
| Statement of responsibility, etc. | Stuart Farrimond |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | DK Publishing |
| Date of publication, distribution, etc. | 2017 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | New York, New York : |
| Name of producer, publisher, distributor, manufacturer | DK Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 256 pages : |
| Other physical details | illustrations |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volumen |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1: Foreword2: Taste and flavour1: Why do we cook?2: How do we taste?3: Why does cooked food taste so good?4: Why do some flavours go together so well?3: Kitchen essentials1: An essential guide to knives2: An essential guide to pots and pans3: An essential guide to utensils4: Meat and poultry1: In focus: meat2: How can I tell if meat is good quality?3: Should I avoid buying meat that has gone brown?4: Why do different meats look and taste so different?5: Is it better to choose organic meat?6: Are purebred and heritage cattle breeds tastier?7: Do larger chickens lack flavour?8: How can an animal’s feed affect the taste and texture of its meat?9: Is fillet steak from the tenderloin really the best cut of beef?10: Why is it so expensive to buy Wagyu beef?11: What is the difference between organic, free-range, and indoor chickens?12: How can I tell if meat has been injected with water?13: If I freeze meat, will it destroy the taste and texture?14: Do I really need to pound meat?15: The process of barbecuing16: What are the benefits of marinating meat?17: Should I season meat with salt well in advance or just before cooking?18: How do I smoke meat at home?19: Is it possible to age meat at home?20: Should I trim all the fat off meat?21: Does it matter if you cut meat across the grain or along it?22: What is the secret to perfectly crispy pork crackling?23: Should I cook meat from room temperature?24: Does searing a steak really “seal in” juices?25: How do I cook the perfect steak?26: The process of slow cooking27: How can I stop chicken or turkey from drying out?28: What does basting do?29: How can I tell when meat is done?30: Why do I need to rest meat after cooking?31: What can I do with overcooked meat?32: What’s the secret of a tasty sauce?33: Is it worth all the effort to make my own stock?34: Why is it safe to eat rare beef, but not chicken or pork?35: Why do so many foods taste like chicken? |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, [this book] brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Chemistry |
| 9 (RLIN) | 72294 |
| Form subdivision | Food analysis |
| Topical term or geographic name entry element | Science |
| 9 (RLIN) | 295555 |
| Form subdivision | Food composition |
| Topical term or geographic name entry element | Food science |
| 9 (RLIN) | 302428 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Libro |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Edition | 23 |
| Classification part | 502 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Biblioteca Encarnación Valdés | Biblioteca Encarnación Valdés | Sala de Referencia bev | 15/09/2025 | 19 | 18.20 | R 502 F246s | 80000002663493 | 15/09/2025 | 18.20 | 15/09/2025 | Libro |