The fundamental techniques of classic bread baking / (Record no. 146402)

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
952 ## - LOCATION AND ITEM INFORMATION (KOHA)
-- 2700:20170721
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2015-12-01 2 5000164974 2019-12-05 2016-10-27 1 Reserve Collection SCAFS,30003,03,RM
          Taylor's Library-TU Taylor's Library-TU 2012-09-05 6 5000135725 2019-12-05 2019-06-25 1 Main Collection SCAFS,30003,03,RM