LEADER 00000cam a2200877Ka 4500 
001    ocn609906163 
003    OCoLC 
005    20160527041654.4 
006    m     o  d         
007    cr bn||||||abp 
007    cr bn||||||ada 
008    100427s2009    nyua    o     001 0 eng d 
019    607845230|a826477031 
020    9780231513531|q(electronic book) 
020    0231513534|q(electronic book) 
020    |z9780231144667|q(hardcover ;|qalkaline paper) 
020    |z0231144660|q(hardcover ;|qalkaline paper) 
035    (OCoLC)609906163|z(OCoLC)607845230|z(OCoLC)826477031 
037    22573/cttgr7qd|bJSTOR 
037    A175BC14-F997-4992-AD3E-98B4686A0418|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    OCLCE|beng|epn|cOCLCE|dYDXCP|dOCLCQ|dOCLCA|dOCLCQ|dCDX
       |dTEFOD|dOCLCQ|dN$T|dOCLCA|dJSTOR|dOCLCQ|dOCLCF|dOCLCO
       |dE7B|dEBLCP|dDEBSZ|dTEFOD|dOCLCQ|dRECBK 
041 1  eng|hfre 
042    dlr 
043    e-fr--- 
049    RIDW 
050  4 TX651|b.T36813 2009 
072  7 CKB|x101000|2bisacsh 
072  7 CKB|x030000|2bisacsh 
072  7 CKB|x023000|2bisacsh 
072  7 CKB|x071000|2bisacsh 
072  7 SCI000000|2bisacsh 
072  7 CKB000000|2bisacsh 
072  7 CKB041000|2bisacsh 
072  7 CKB101000|2bisacsh 
082 04 641.5|222 
090    TX651|b.T36813 2009 
100 1  This, Hervé.|0https://id.loc.gov/authorities/names/
       no94034616 
240 10 Construisons un repas.|lEnglish|0https://id.loc.gov/
       authorities/names/n2008071880 
245 10 Building a meal :|bfrom molecular gastronomy to culinary 
       constructivism /|cHervé This ; translated by Malcolm 
       DeBevoise. 
264  1 New York :|bColumbia University Press,|c2009. 
300    1 online resource (xiii, 135 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gmonochrome|2rdacc 
347    text file|2rdaft 
490 1  Arts and traditions of the table 
500    Includes index. 
505 0  Hard-boiled egg with mayonnaise -- Simple consommé -- Leg 
       of lamb with green beans -- Steak and french fries -- 
       Lemon meringue pie -- A new kind of chocolate mousse. 
506    |3Use copy|fRestrictions unspecified|2star|5MiAaHDL 
520    Considering six bistro favorites, Hervé This isolates the 
       exact chemical properties that tickle our senses and 
       stimulate our appetites. More important, he identifies 
       methods of culinary construction that appeal to our 
       memories, intelligence, and creativity. 
533    Electronic reproduction.|b[S.l.] :|cHathiTrust Digital 
       Library,|d2010.|5MiAaHDL 
538    Master and use copy. Digital master created according to 
       Benchmark for Faithful Digital Reproductions of Monographs
       and Serials, Version 1. Digital Library Federation, 
       December 2002.|uhttp://purl.oclc.org/DLF/benchrepro0212
       |5MiAaHDL 
546    Translated from the French. 
583 1  digitized|c2010|hHathiTrust Digital Library|lcommitted to 
       preserve|2pda|5MiAaHDL 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Cooking.|0https://id.loc.gov/authorities/subjects/
       sh2010008400 
650  0 Molecular gastronomy.|0https://id.loc.gov/authorities/
       subjects/sh2009008148 
650  0 Food habits|zFrance.|0https://id.loc.gov/authorities/
       subjects/sh2009125329 
650  0 Cooking, French.|0https://id.loc.gov/authorities/subjects/
       sh85031818 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 Molecular gastronomy.|2fast|0https://id.worldcat.org/fast/
       1748967 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 Cooking, French.|2fast|0https://id.worldcat.org/fast/
       1753313 
651  7 France.|2fast|0https://id.worldcat.org/fast/1204289 
655  4 Electronic books. 
776 08 |iPrint version:|aThis, Hervé.|sConstruisons un repas. 
       English.|tBuilding a meal.|dNew York : Columbia University
       Press, 2009|z9780231513531|z0231513534|w(DLC)  2008046268
       |w(OCoLC)263498344 
830  0 Arts and traditions of the table.|0https://id.loc.gov/
       authorities/names/n2001000537 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=584682|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160616|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID