| 000 -LEADER |
|---|
| fixed length control field |
01233cam a2200325 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003233557 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226115308.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
120703t20112011nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781584799344 (hardback) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201809071417 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201602151705 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
201601221519 |
| Level of effort used to assign classification |
malathy |
| Level of effort used to assign subject headings |
201209281619 |
| Level of effort used to assign classification |
wilmina |
| -- |
201207031139 |
| -- |
malathy |
| 040 ## - CATALOGING SOURCE |
|---|
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Item number |
FUN 2011 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The fundamental techniques of classic bread baking / |
| Statement of responsibility, etc. |
by the French Culinary Institute, Judith Choate with the master bread makers and chefs of the French Culinary Institute ; photographs by Matthew Septimus. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Techniques of classic bread making |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Classic bread making |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Bread making |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Stewart, Tabori & Chang, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2011. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
351 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
24 x 26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread. |
| 9 (RLIN) |
15333 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Septimus, Matthew. |
| 9 (RLIN) |
64802 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
French Culinary Institute (New York, N.Y.) |
| 9 (RLIN) |
62954 |
| 920 ## - Programme |
|---|
| Programme |
SABD : 185534 |
| 921 ## - Programme |
|---|
| Programme |
SHT : 221379 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
146402 |
| Koha biblioitemnumber |
146402 |
