| 000 -LEADER |
|---|
| fixed length control field |
00733nam a2200265Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200601s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-0-2413-0214-9 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CUL TX 819.A1 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Item number |
.F37 2018 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrimond, Stuart. |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The Science of spice : |
| 245 #0 - TITLE STATEMENT |
|---|
| Remainder of title |
understand falvour connections and revolutionize your cooking / |
| 245 #0 - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
Stuart Farrimond. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York : |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
DK Publishing, |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
224 pages : |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Other physical details |
color illustrations ; |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Dimensions |
27 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Spices). |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Spices -- Analysis. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Flavor -- Analysis. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Spices -- Composition. |