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  <titleInfo>
    <title>The science of good cooking</title>
    <subTitle>master 50 simple concepts to enjoy a lifetime of success in the kitchen</subTitle>
  </titleInfo>
  <name type="corporate">
    <namePart> America's Test Kitchen</namePart>
  </name>
  <typeOfResource/>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">xxu</placeTerm>
    </place>
    <place>
      <placeTerm type="text">Massachusetts</placeTerm>
    </place>
    <publisher>America's Test Kitchen</publisher>
    <dateIssued>2012</dateIssued>
    <issuance/>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <physicalDescription>
    <extent>486 p : ill</extent>
  </physicalDescription>
  <subject authority="lcsh">
    <topic>Cooking</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Food</topic>
  </subject>
  <classification authority="lcc">TX651  S416 2012</classification>
  <identifier type="isbn">9781933615981 /</identifier>
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    <recordCreationDate encoding="marc">180626</recordCreationDate>
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