MARC details
| 000 -LEADER |
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| fixed length control field |
02510cam a22003978i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
20252349 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250526153125.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m |o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr_||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180108s2018 nyu o 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2018000947 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9780544809963 (hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 714 B75 2018 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664/.07 |
| Edition number |
23 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
CKB101000 |
| -- |
SCI013000 |
| -- |
CKB071000 |
| -- |
CKB068000 |
| -- |
CKB040000 |
| -- |
REF015000 |
| Number source |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Briscione, James, |
| Dates associated with a name |
1980- |
| Relator term |
author. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The flavor matrix : |
| Remainder of title |
the art and science of pairing common ingredients to create extraordinary dishes / |
| Statement of responsibility, etc. |
James Briscione with Brooke Parkhurst. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
1803 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Houghton Mifflin Harcourt, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
299 pages : |
| Other physical details |
colored illustrations ; |
| Dimensions |
24 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
2240 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part I : Introduction -- Part II : Ingredients -- Part III : Inspiration |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need"-- |
| Assigning source |
Provided by publisher. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on print version record and CIP data provided by publisher; resource not viewed. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD |
| General subdivision |
COMPOSITION. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD |
| General subdivision |
ANALYSIS |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FLAVOR |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Parkhurst, Brooke, |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Suppress in OPAC |
No |
