Taylor's Library

The river cottage meat book / (Record no. 102743)

000 -LEADER
fixed length control field 01185cam a2200253 a 4500
001 - CONTROL NUMBER
control field vtls003113664
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226113027.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2007 caua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781580088435 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1580088430 (hbk.)
035 ## - SYSTEM CONTROL NUMBER
System control number 14632014
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201102181542
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200806271632
Level of effort used to assign classification pushpa
Level of effort used to assign subject headings 200806231653
Level of effort used to assign classification shuhada
-- 200806231648
-- shuhada
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.66
Item number FEA
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Fearnley-Whittingstall, Hugh.
9 (RLIN) 29635
245 14 - TITLE STATEMENT
Title The river cottage meat book /
Statement of responsibility, etc. Hugh Fearnley-Whittingstall ; photography by Simon Wheeler.
250 ## - EDITION STATEMENT
Edition statement Rev. ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Berkeley :
Name of publisher, distributor, etc. Ten Speed Press,
Date of publication, distribution, etc. c2007.
300 ## - PHYSICAL DESCRIPTION
Extent 543 p. :
Other physical details col. ill. ;
Dimensions 28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note part I: Understanding meat: 1. Meat and right - 2. What is good meat? - 3. Buying meat - 4. Beef and veal - 5. Lamb and mutton - 6. Pork and bacon - 7. Poultry - 8. Game - 9. Offal -- Pt.II: Cooking meat: 10. Roasting - 11. Slow cooking - 12. Fast cooking - 13. Barbecuing - 14. Preserving and processing - 15. Meat thrift - The trimmings.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Meat)
9 (RLIN) 46826
920 ## - Programme
Programme TCHT : 642175
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 102743
Koha biblioitemnumber 102743
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Cost, normal purchase price Total Checkouts Barcode Date last seen Date last checked out Copy number Uniform Resource Identifier Cost, replacement price Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2008-06-23 166.37 34 5000029969 2019-12-05 2014-06-04 1 Floor 4, Shelf 21 , Side 1, TierNo 2, BayNo 4 166.37 Main Collection SCAFS,30003,03,GR