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02266cam a2200493 a 4500 |
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183392359 |
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OCoLC |
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20121008081653.0 |
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071130t20082008nyua 001 0 eng |
010 |
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|a 2007049387
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|a GBA896539
|2 bnb
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7 |
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|a 014686101
|2 Uk
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|a 241042604
|a 271835912
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|a 9781579653514
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|a 1579653510
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|a (OCoLC)183392359
|z (OCoLC)241042604
|z (OCoLC)271835912
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|a DLC
|b eng
|c DLC
|d YDX
|d BAKER
|d BTCTA
|d YDXCP
|d VP@
|d UKM
|d CDX
|d CQU
|d DAD
|d UKMGB
|d BDX
|d COM
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|a COMA
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050 |
0 |
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|a TX690.7
|b .U47 2008
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082 |
0 |
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|a 641.5/87
|2 22
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245 |
0 |
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|a Under pressure :
|b cooking sous vide /
|c Thomas Keller ... [and others] ; photography by Deborah Jones ; foreword by Harold McGee.
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264 |
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1 |
|a New York, NY :
|b Artisan,
|c [2008]
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264 |
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4 |
|c ©2008.
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300 |
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|a 295 pages :
|b illustrations (chiefly color) ;
|c 29 cm.
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336 |
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|a text
|b txt
|2 rdacontent.
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337 |
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|a unmediated
|b n
|2 rdamedia.
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338 |
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|a volume
|b nc
|2 rdacarrier.
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500 |
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|a Includes index.
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505 |
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|a Why Sous Vide? -- My path to sous vide -- The chefs -- The fundamentals -- What sous vide can achieve, at a glance -- Three basic principles -- Four basic techniques -- Safety -- In our kitchens -- In the Home kitchen -- Vegetables and fruits -- Fish and shellfish -- Poultry and meat -- Variety meats -- Cheese and desserts -- Basics.
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650 |
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|a Sous-vide cooking.
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650 |
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|a Food
|x Effect of heat on.
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700 |
1 |
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|a Keller, Thomas,
|d 1955-
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856 |
4 |
1 |
|3 Table of contents only
|u http://catdir.loc.gov/catdir/toc/ecip086/2007049387.html
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856 |
4 |
2 |
|3 Publisher description
|u http://catdir.loc.gov/catdir/enhancements/fy1008/2007049387-d.html
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|a .b36934914
|b cu
|c -
|d 121008
|e 240302
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|a cu
|b 121008
|c m
|d a
|e -
|f eng
|g nyu
|h 0
|i 0
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948 |
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|a MARCIVE Comp, in 2022.12
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948 |
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|a MARCIVE August, 2017
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948 |
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|a MARCIVE extract Aug, 5 2017
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|a C0
|b COM
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995 |
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|a Loaded with m2btab.ltiac in 2022.12
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|a Loaded with m2btab.ltiac in 2017.08
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995 |
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|a Exported from Connexion by CMU
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989 |
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|a TX690.7
|r .U47 2008
|d culmb
|b 1080005875084
|e 03-08-2024 16:46
|f - -
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|k 121008
|l $0.00
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|1 .i73643324
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