La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais. (Registro nro. 94017)
[ vista simple ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02440cam a22003253u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 53183 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134227.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2016||||utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | a29000726 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fr |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Papin, Denis, |
| Dates associated with a name | 1647-1714 |
| 245 13 - TITLE STATEMENT | |
| Title | La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2016-10-01 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by Claudine Corbasson and the Online Distributed<br/>Proofreading Team at http://www.pgdp.net (This file was<br/>produced from images generously made available by the<br/>Bibliothèque nationale de France (BnF/Gallica) at<br/>http://gallica.bnf.fr) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais" by Mr. Papin is a scientific treatise written in the late 17th century. This work details a novel cooking method involving a specially designed machine, often referred to as the "Bain Marie," which aims to enhance the cooking process of meats, particularly tough cuts, making them tender and flavorful even with minimal heat. The opening of the text introduces the author’s motivation to share his experiences and discoveries regarding cooking techniques that can improve the quality of meat dishes. Papin presents a detailed preface that acknowledges earlier works on similar topics, particularly that of Robert Boyle, and expresses his desire to demonstrate that there are still new discoveries to be made in cooking. He explains the principle behind his machine, which allows for cooking at high pressures, resulting in quicker and more effective cooking outcomes that maintain flavors and nutrients. This section sets the stage for a series of experiments that he intends to document, showcasing both the theoretical and practical applications of his invention. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cooking (Meat) |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Pressure cooking |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/53183">https://www.gutenberg.org/ebooks/53183</a> |
No hay ítems disponibles.