000			01566nam0a22003370a04500
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005			20190826141908.0
008			140523s2011 xxu fnx000 000 0neng d
020			_a9780982761007
035			_a2012001163
050		4	_aTX 651 _bM937M
100	0		_aMyhrvold, Nathan
245	1	0	_aModernist cuisine : _bthe art and science of cooking . _nVolume 4 , _pIngredients and preparations / _cNathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
246	3		_aIngredients and preparations
260			_aBellevue, Wash. : _bCooking Lab, _c2011.
300			_a403 p. : _bcol. ill.
590			_aContents: Volume. 1. History and fundamentals -- Volume. 2. Techniques and equipment -- Volume. 3. Animals and plants -- Volume. 4. Ingredients and preparations -- Volume. 5. Plated-dish recipes -- Volume. 6. Kitchen manual
590			_a6 v.
650		0	_aCooking
650		0	_aFood
650		0	_aGastronomy
650		0	_aMolecular gastronomy
700	0		_aYoung, Chris
700	0		_aBilet, Maxime
700	0		_aSmith, Ryan Matthew, _ephotographer
949			_b201206180010 _p18900.00 _nBUR _rSID02 RONO20120143 ORDNO4 _t10 _c10 _lB _hTX 651 _j0 _iM937M
949			_b201206180011 _p18900.00 _nBUK _rSID02 RONO20120143 ORDNO4 _t10 _c10 _lB _hTX 651 _j0 _iM937M
990			_aA39016 _b20120619
991			_a05 _b01 _cการท่องเที่ยว การโรงแรม การจัดการภัตตาคาร ธุรกิจสายการบิน
942			_2lcc _cBK
999			_c239011 _d239011