| 000 -LEADER |
|---|
| fixed length control field |
00826cam a2200217 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002297060 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306153921.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2000 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471323675 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201205111624 |
| Level of effort used to assign nonsubject heading access points |
pushpa |
| Level of effort used to assign subject headings |
201102181356 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201101111943 |
| Level of effort used to assign classification |
sumathi |
| Level of effort used to assign subject headings |
200912240945 |
| Level of effort used to assign classification |
siew_eng |
| -- |
200407271933 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Item number |
GAR |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Garde manger : |
| Remainder of title |
the art and craft of the cold kitchen / |
| Statement of responsibility, etc. |
by the Culinary Institute of America. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, N.Y. : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c2000. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvii, 466 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references (p. 443-445) and index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cold dishes (Cooking) |
| 9 (RLIN) |
14049 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
204551 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
11939 |
| 920 ## - Programme |
|---|
| Programme |
SHT :621919 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
23066 |
| Koha biblioitemnumber |
23066 |
