MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02427cam a22002657i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
AE-DuALZ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230114145428.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
181220s2018 enkab 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780241302149 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
Sh-KH |
| 050 14 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX819.A1 |
| Item number |
F37 2018 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrimond, Stuart. |
| 9 (RLIN) |
18112 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
The Science of Spice : |
| Remainder of title |
understand flavour connections and revolutionize your cooking / |
| Statement of responsibility, etc. |
Dr. Stuart Farrimond. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London : |
| Name of publisher, distributor, etc. |
DK Publishing, |
| Date of publication, distribution, etc. |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
224 p. : |
| Other physical details |
ill., maps ; |
| Dimensions |
27 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 2# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Spice science -- World of spice -- Spice profiles -- Recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Spices) |
| Form subdivision |
Handbooks, manuals, etc. |
| 9 (RLIN) |
1636 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
Composition. |
| 9 (RLIN) |
16598 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
Analysis. |
| 9 (RLIN) |
16598 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flavor |
| General subdivision |
Analysis. |
| 9 (RLIN) |
18113 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| Source of classification or shelving scheme |
Library of Congress Classification |
